This apricot mousse recipe is a very nice dessert when apricots are in season.
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Begin by preparing the apricots.
Wash the apricots, cut them in halve and remove the pit.
Place the apricot halves in a saucepan with 1/4 cup of water and the vanilla pod.
Bring to a boil, then turn down to simmer, and cook for 10 minutes. Let cool.
Remove the vanilla pod and place the apricots into a blender. Pulse until smooth.
Put the gelatin in a bowl with 1/4 cup cold water to soften for 10 minutes.
Put the eggs and sugar into a heatproof bowl over a pan that has an inch of water. Have the water simmering but not boiling.
Whisk until very thick, pale and creamy – when you lift up the whisk, it should leave a ribbon trail in the mixture.
Remove from the heat and continue to whisk until cool.
Drain the gelatin and squeeze out the excess water.
Warm the orange juice in a small saucepan until it's just warm, remove from the heat and stir in the gelatin until it dissolves.
Fold the orange juice gelatin mixture into the apricot purée. Stir in the the orange zest.
Next fold in the sugar and egg mixture.
Chill in the refrigerator and stir occasionally, until thickened.
Once the apricot puree is thickened and chilled we will add the whipping cream.
Place a glass or metal mixing bowl along with beaters from an electric mixer into the freezer for 10 minutes.
Remove from the freezer, pour in the heavy cream and beat until the whipped cream forms firm peaks.
Lightly fold the whipping cream into the apricot mousse.
Divide the mousse into 4-6 glasses, depending on their size. Cover each glass with plastic wrap and refrigerate at least 2 hours before serving.