Apricot Mousse

Directions

1. 1
   In a small bowl, combine gelatin with 1/4 cup water.
2. 2
   Set aside to soften.
3. 3
   In a small saucepan, combine apricots with 1 tablespoon sugar and 2 cups water.
4. 4
   Place over medium-low heat, and simmer until tender, about 15 minutes.
5. 5
   Drain well.
6. 6
   In a food processor, combine apricots and lemon juice.
7. 7
   Process until pureed.
8. 8
   Add lemon zest and orange zest, and pulse to mix.
9. 9
   Transfer apricot mixture to a small saucepan, and add gelatin mixture.
10. 10
    Place over low heat and stir just until warmed, about 2 minutes.
11. 11
    Remove from heat and whisk in fromage blanc, Grand Marnier and salt.
12. 12
    Set aside.
13. 13
    Using an electric mixer, beat egg whites until foamy.
14. 14
    Gradually add 3 remaining tablespoons sugar, and continue beating until stiff but not dry.
15. 15
    Fold into apricot puree.
16. 16
    Beat 1/2 cup heavy cream into soft peaks, and fold into puree.
17. 17
    Spoon into parfait glasses or wineglasses.
18. 18
    Cover each glass with wax paper.
19. 19
    Refrigerate until firm, a few hours or overnight.
20. 20
    To serve, remove wax paper.
21. 21
    If desired, fold 2 tablespoons whipped cream into yogurt and garnish each glass with a spoonful on top.