2/3 cup (125 g) 1/4 lb) dried prunes
2/3 cup (125 g) 1/4 lb) dried apricots, unsulphured
1 1/4 cup (275 ml) 1/2 pt natural orange juice
2 tbsp (15 g) 1/2 oz unflavoured gelatin
2 eggs, separated
2/3 cup (150 ml) 1/4 pt natural (plain) yogurt
For the garnish:
either whipped cream or chopped, toasted hazelnuts or chopped walnuts or blanched and split almonds
1. Put the prunes, apricots and orange juice into a bowl and leave them for 12 hours.
2. Soak the gelatin in a small pan in 60 ml (4 tbls) of the orange juice.
3. Stone (pit) the prunes.
4. Put the prunes, apricots and remaining juice into a blender and blend them until you have a smooth puree.
5. Put the puree into a saucepan and set it on a low heat.
6. Melt the gelatin gently over a low heat, then quickly stir it into the fruit puree.
7. Beat in the egg yolks and stir until the mixture is very thick and creamy, without letting it boil.
8. Take the pan from the heat and let the mixture cool until on the point of setting.
9. Stiffly whip the egg whites.
10. Fold first the yogurt and then the egg whites into the fruit.
11. Pour the mousse either into individual serving dishes or into one glass bowl.
12. Put it into the refrigerator to set and decorate the top with your chosen garnish.
Cooking time: 12 hours soaking, then 1 1/2 hours plus setting.