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1
Finely grate the rind from half of one orange using a fine grater.
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2
Cut all the oranges in haf and squeeze out the juice.
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3
Put all the oranges in half and squeeze out the juice.
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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.
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5
Put the 3 tablespoons or orange juice into a small pan and heat gently, but do not boil.
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6
Sprinkle the gelatin over the warm orange juice, and allow to stand until dissolved and clear.
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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.
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8
Whisk the egg whites until they form soft peaks.
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9
Fold the whisked egg whites lightly, but thoroughly, into the partially set apricot mixture.
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10
Divide the fruit mousse evenly into serving glasses and chill until completely set.
