Plate of gelatine to soak in a little cold water. Apricot jam slightly warmed in the micro and mix it with the lemon juice and gelatin until it dissolves.

Pour evaporated milk without sugar and mix (can of evaporated milk to replace the cream 10-20%). If you are on a diet, you can take the same amount of condensed milk, but then the sugar from the recipe to exclude, otherwise it will be very sweet.

In a large bowl to put ice, to insert it into the bowl with the mousse and beat with a mixer, until the mixture begins to thicken.

Beat the whites with a pinch of salt until light foam, then add sugar and continue to beat until the mixture will take a smooth shiny consistency. To enter portions of whipped whites into apricot mixture, stirring gently from the bottom up, trying to keep the air in the proteins.

Mousse lay on the glasses in layers alternating with apricot jam. Chill in the fridge. The mousse holds its shape due to the gelatin and does not settle even after hours of storage. From this quantity of products get 4 cups with a volume of 150 ml.