Seriously, no one has reviewed this yet?! I made it last night by quartering the recipe amounts (I didn't need 12 cups of mousse, as appealing as that may be . . .), and I threw one sliced fresh apricot in with the dried apricots just for kicks. I also reduced the sugar (probably used closer to 2/3 cup than 3/4 cup), used agar agar powder instead of gelatin, and only beat the egg white portion for eight minutes or so (you could call it "laziness," but I prefer to call it "efficiency"). THIS MOUSSE IS AWESOME, PEOPLE. It's so light, fluffy, and delicate, and it has an amazing tartness and gorgeous natural color. Yes, it takes work, but you can cut a few corners and still get a fantastic result. Do it.
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