In a medium saucepan, combine the dried apricots, water, and honey. Partially cover the pan, bring the mixture to a boil, then reduce the heat to a simmer.
Cook for about 10 minutes, or until the apricots are tender and soft. 2. Carefully transfer the apricots and all their cooking liquid to a blender or food processor.
Add the fresh orange juice and blend until completely smooth.
Pour the purée into a bowl, stir in the orange liqueur, then cover and refrigerate until fully chilled. 3.
In a chilled medium bowl, whip the cold heavy cream until stiff peaks form. (For best results, chill the bowl and beaters in the freezer for 15 minutes beforehand.) 4. Thoroughly wash and dry your beaters.
In a separate, clean large bowl, whip the room-temperature egg whites until stiff peaks form, but be careful not to over-whip them into a dry texture. 5.
Once the apricot purée is chilled, check its consistency—it should resemble thick oatmeal. If it's too thick, you can thin it with a splash more liqueur or orange juice. 6. Gently fold the chilled apricot purée into the whipped egg whites until just combined.
Next, add the whipped cream and continue to fold gently until the mixture is smooth and evenly blended. Spoon the mousse into 6 individual custard cups or goblets.
Garnish each with a twisted half-slice of orange.
Chill for at least 1 hour before serving.
When folding the purée and cream into the egg whites, use a large spatula and a gentle 'cut and fold' motion. This helps maintain the airy volume you worked so hard to create.
