Orange And Apricot Mousse

1. 1

   Finely grate the rind from half of one orange using a fine grater.

2. 2

   Cut all the oranges in haf and squeeze out the juice.

3. 3

   Put all the oranges in half and squeeze out the juice.

4. 4

   Put the drained apricots and all but 3 tablespoons of the orange juice, and the orange rind into a liquidizer or food processor, and puree until smooth and then pour into a large bowl and set aside.

5. 5

   Put the 3 tablespoons or orange juice into a small pan and heat gently, but do not boil.

6. 6

   Sprinkle the gelatin over the warm orange juice, and allow to stand until dissolved and clear.

7. 7

   Stir the gelatin mixture into the apricot puree, along with the natural yogurt, mixing well to blend evenly and put in a refrigerator for about 30 minutes until almost set.

8. 8

   Whisk the egg whites until they form soft peaks.

9. 9

   Fold the whisked egg whites lightly, but thoroughly, into the partially set apricot mixture.

10. 10

    Divide the fruit mousse evenly into serving glasses and chill until completely set.

* Per serving · 4 servings · Values may vary.