Place apricots in a medium pan with 1 cup water and sugar

Add orange rind and juice.

Cover and bring to the boil over a medium heat, reduce heat to low and stew until apricots are tender, about 15 minutes.

Set aside until lukewarm

In a small heatproof bowl, place gelatine and remaining 1/2 cup water, stir until smooth

Stand bowl of gelatine in a pan of simmering water half way up side of bowl, until gelatine is dissolved

In a food processor or blender, mix apricot mixture to a puree

Pour into a mixing bowl and add gelatine, also at luke­warm temperature, mixing quickly

Add brandy, if used, and vanilla yoghurt and fold in gently, using a plastic spatula

Whisk egg whites, with an electric mixer, until stiff, and fold into apricot mixture

Pour mixture into 6 individual dessert dishes and place in refrigerator until set

Top each mousse with a tablespoon of passionfruit yoghurt and decorate with mint leaves before serving

Cooks Tip

Combine dissolved gelatine with apricot puree, pouring in and stirring simultaneously, when both mixtures are at lukewarm temperature, to avoid lumps.

Lightly stir whisked egg whites into mousse mixture with a balloon whisk. This will give a fluffy, airy texture to the mousse as it sets.