Coconut and Apricot Mousse

Sift the gelatin over the water

Let it sit for 2 minutes and then heat it up, stirring constantly until it's fully dissolved

Mix into a bowl with the coconut milk and milk

Stir well and refrigerate until creamy

Beat the egg whites until fluffy and fold in the sugar at the same time

Beat until stiff peaks form

Remove the gelatin mixture from the refrigerator and mix delicately with the whipped cream

Makes the apricot cream: Blend all ingredients in a blender or food processor until thick and creamy

Pour the coconut mousse into a serving dish and decorate with the apricot cream

Serve chilled, 10%.