Preparation & Cooking
Place apricots in a medium pan with 1 cup water and sugar. Add orange rind and juice. Cover and bing to the boil over a medium
heat, reduce heat to low and stew until apricots are tender, about 15 minutes. Set aside until lukewarm.
In a small heatproof bowl, place gelatine and remaining ½ cup water, stir until smooth.
Stand bowl of gelatine in a pan of simmering water half way up side of bowl, until gelatine is dissolved.
In a food processor or blender, mix apricot mixture to a puree. Pour into a mixing bowl and add gelatine, also at lukewarm
temperature, mixing quickly.
Add brandy, if used, and vanilla yoghurt and fold in gently, using a plastic spatula. Whisk egg whites, with an electric mixer,
until stiff, and fold into apricot mixture.
Pour mixture into 6 individual dessert dishes and place in refridgerator until set. Top each mousse with a tablespoon of passionfruit
yoghurt and decorate with mint leaves before serving.