Apricot Mousse

Ingredients

• 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)

• Nutritional Information

  • Nutritional analysis per serving (6 servings)

    247 calories; 8 grams fat; 4 grams saturated fat; 2 grams monounsaturated fat; 0 grams polyunsaturated fat; 38 grams carbohydrates; 3 grams dietary fiber; 33 grams sugars; 5 grams protein; 30 milligrams cholesterol; 83 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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6 – 8 servings

Preparation

1. 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.
2. In a food processor, combine apricots and lemon juice. Process until pureed. Add lemon zest and orange zest, and pulse to mix.
3. 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.
4. 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.
5. Spoon into parfait glasses or wineglasses. Cover each glass with wax paper. Refrigerate until firm, a few hours or overnight.
6. To serve, remove wax paper. If desired, fold 2 tablespoons whipped cream into yogurt and garnish each glass with a spoonful on top.

3 hours 30 minutes