This tangy mousse belongs to a large family of Jewish desserts that includes the fruit jellies of Eastern Europe and the fruit leathers of the Near East. Serve the mousses in wine or martini glasses and you have a quick, easy, regal dessert.
Soak the apricots in warm water to cover for 30 minutes. Drain well.
Sprinkle the gelatin over
Combine the apricots, orange juice,