Orange and Apricot Mousse

Step 1: Finely grate the rind from half of one orange using a fine grater.

Step 2: Cut all the oranges in half and squeeze out the juice.

Step 3: Put all the oranges in half and squeeze out the juice.

Step 4: Put the drained apricots and all but 3 tablespoons of the orange juice, and the orange rind into a liquidizer/blender or food processor, and puree until smooth and then pour into a large bowl and set aside.

Step 5: Put the 3 tablespoons or orange juice into a small pan and heat gently, but do not boil.

Step 6: Sprinkle the gelatin over the warm orange juice, and allow to stand until dissolved and clear.

Step 7: Stir the gelatin mixture into the apricot puree, along with the natural yogurt, mixing well to blend evenly and put in a refrigerator for about 30 minutes until almost set.

Step 8: Whisk the egg whites until they form soft peaks.

Step 9: Fold the whisked egg whites lightly, but thoroughly, into the partially set apricot mixture.

Step 10: Divide the fruit mousse evenly into serving glasses and chill until completely set.