Orange Apricot Yogurt Terrine

For the Orange Apricot Yogurt Terrine, use a fine julienne slicer to peel the zest from the oranges. Cut all oranges in half and squeeze.

Finely puree the apricots with the orange juice except for 3 tablespoons (each recipe) and half of the orange zest in a hand blender or food processor, if desired. Pour into a large bowl and set aside.

Heat the reserved orange juice in a small saucepan, but do not boil. Sprinkle the gelatin into the warm juice and let it melt until the liquid runs clear.

Add the gelatin mixture to the apricot puree with the yogurt and mix well. Place in the refrigerator for half an hour.

Beat the egg whites until stiff, gently fold into the almost solidified puree.

Pour the fruit mousse into a tureen mold lined with plastic wrap and refrigerate until completely set. Then turn out of the mold, arrange and serve.

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