White Chocolate Mousse and Apricot Fool | RICARDO

Ingredients

• 1 container (290 ml) apricot spread
• 2 tbsp (30 ml) lemon juice
• 2 tbsp (30 ml) water
• 4 oz (115 g) white chocolate, melted and cooled
• 2 eggs, at room temperature and separated
• 1 tbsp (15 ml) cold water
• 2 tbsp sugar
• 1/2 cup (125 ml) 35% whipping cream
• 6 store-bought shortbread cookies