Amazean Mousse

Place the apricot in a large saucepan with 3/4 cup water (180ml) and bring to a boil over high heat for 5 minutes or until soft

In a small refrigerator-safe bowl, combine the remaining water and sprinkle gelatin

Allow it to hydrate

Heat the mixture over warm water and whisk until dissolved

Blend the apricot with the cooking liquid and melted gelatin in a processor

Combine the mixture in a bowl, add sugar and heavy cream, and mix well. Reserve

In a mixer, beat egg whites until soft peaks form. Reserve

Place the apricot cream on a cold water bath, stirring constantly as it thickens

Quickly fold in the beaten egg whites and mix delicately

Distribute into 12 servings and refrigerate until serving time.