APRICOT MOUSSE RECIPE

Apricot Mousse Recipe image

Provided by BobLongo

Number Of Ingredients 13

1 envelope unflavored gelatin
2 cups dried apricots
4 tablespoons sugar
½ cup freshly squeezed lemon juice
1 tablespoon finely grated lemon zest
2 teaspoons finely grated orange zest
½ cup fromage blanc
2 tablespoons Grand Marnier
Pinch of salt
3 egg whites
½ cup heavy cream
2 tablespoons heavy cream, whipped (optional)
⅓ cup plain nonfat yogurt (optional)

Steps:

In a small bowl, combine gelatin with 1/4 cup water. Set aside to soften. In a small saucepan, combine apricots with 1 tablespoon sugar and 2 cups water. Place over medium-low heat, and simmer until tender, about 15 minutes. Drain well. In a food processor, combine apricots and lemon juice. Process until pureed. Add lemon zest and orange zest, and pulse to mix. Transfer apricot mixture to a small saucepan, and add gelatin mixture. Place over low heat and stir just until warmed, about 2 minutes. Remove from heat and whisk in fromage blanc, Grand Marnier and salt. Set aside. Using an electric mixer, beat egg whites until foamy. Gradually add 3 remaining tablespoons sugar, and continue beating until stiff but not dry. Fold into apricot puree. Beat 1/2 cup heavy cream into soft peaks, and fold into puree. Spoon into parfait glasses or wineglasses. Cover each glass with wax paper. Refrigerate until firm, a few hours or overnight. To serve, remove wax paper. If desired, fold 2 tablespoons whipped cream into yogurt and garnish each glass with a spoonful on top.