The mousses can be combined to make a multilayered, multicolored form, or they can be put in individual ramekins and presented together. Either way, serve with elderberry or blackberry sauce made the same way as raspberry sauce, or with chantilly cream flavored with espresso.
Mix the whole eggs, all the egg yolks, and lemon juice and strain into an enamel saucepan. Add the lemon rind,
Simmer the apricots, water, vanilla bean, orange juice and rind,
Whip the egg whites until firm but not overbeaten and grainy. Fold half into each of the purees. Whip the cream and fold half of it into each of the purees.
Spoon the purees in alternate layers in a loaf pan or individual ramekins. Refrigerate until set, about 1 hour. To unmold, dip the pan in hot water for 20 seconds, wipe dry, and invert immediately onto a platter. Slice and serve with the berry sauce or chantilly cream.
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