Apricot and Lemon Mousse


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.


  • 3 eggs
  • 5 eggs, separated
  • ¾ cup fresh lemon juice
  • 2 tablespoons finely chopped lemon rind
  • cups sugar
  • ¼ pound butter
  • ½ pound dried apricots
  • cups water
  • 1-inch piece vanilla bean
  • ¼ cup fresh orange juice, strained
  • teaspoons grated orange rind
  • 2 tablespoons Grand Marnier
  • cups heavy cream


Mix the whole eggs, all the egg yolks, and lemon juice and strain into an enamel saucepan. Add the lemon rind, 1 cup sugar, and the butter and cook slowly over medium heat, stirring constantly, until the mixture thickens enough to coat a spoon heavily. Transfer the mixture to a bowl. Cover with plastic wrap to prevent a skin from forming on the top and chill.

Simmer the apricots, water, vanilla bean, orange juice and rind, ½ cup sugar, and the Grand Marnier in a saucepan until the apricots are soft and falling apart, 20 to 25 minutes. Stir occasionally to prevent scorching. Remove the vanilla bean and process the apricot mixture in a food processor or food mill until smooth. Push the apricot paste through a fine sieve until smooth. Chill.

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.