Apricot and Orange Mousse from The Times Cookery Book by Katie Stewart
Wash the apricots and place in a saucepan. Pour over the boiling water, cover with a lid and leave to soak for 2 hours. Place the pan over low heat, bring slowly to the boil then cover with a lid a...
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Cooking tools:
- Saucepan
- Stove
- Kettle
- Teacup
- Wooden spoon
- Mixing bowl
- Whisk
- Refrigerator
Ingredients
- ½ oz (15 g) powdered gelatine
- 4 oz (100 g) castor sugar
- juice of 1 orange
- 3 egg whites
- ½ lb. (225 g) dried apricots
- 1 pint (6 dl) boiling water
- 4 tablespoons cold water
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