|Dried apricots||6 Ounce|
|Boiling water||2 Cup (32 tbs)|
|Granulated sugar||To Taste|
|Envelope of gelatin||1|
|Water||1⁄4 Cup (4 tbs)|
|Lemon juice||2 Tablespoon|
|Heavy cream||1 Cup (16 tbs)|
1. Put the apricots in a pan with a tight-fitting lid. Pour the boiling water over them, cover, and let standâ€”overnight if possible.
2. Simmer the apricots gently until tender. Press through a sieve or puree in a blender until smooth. Add sugar to taste while still hot.
3. Soften the gelatin by sprinkling it over 1/4 cup of water. Dissolve over low heat and mix thoroughly with the apricot puree. Stir in the lemon juice. Taste for sweetness and add more sugar if necessary. Chill.
4. Whip the cream until soft peaks form. (If the cream is overbeaten, the mousse will be heavy.) Stir the cream into the chilled puree. Chill again; and when it is setting, beat the egg whites until they hold stiff peaks. Fold the beaten egg whites into the apricot mixture and spoon into ramekins or a souffle dish. Cover and refrigerate for at least 3 hours.