Apricot Cream
From midgelet 15 years agoIngredients
- : shopping list
- 1 lb and 5 oz (600 grams) apricots, peeled, stoned and chopped shopping list
- 6 and 1/2 oz (185 grams) superfine or caster sugar shopping list
- 2 gelatine leaves shopping list
- 1/2 pint (300 ml) single cream shopping list
- 1-2 ice cubes, crushed shopping list
- 1 egg white shopping list
How to make it
- prep does not include chill time
- Put the apricots and 4 and 1/2 oz (130 grams) of the sugar in a saucepan and cook over a low heat until tender.
- Meanwhile, fill a small bowl with water, add the gelatine and leave to soak.
- Transfer the apricots to a food processor and process to a puree, then scrape into a bowl.
- Drain and squeeze out the gelatine, stir it into the puree and chill in the refrigerator.
- Mix together the cream and ice cubes and beat well.
- Stiffly whisk the egg white with the remaining sugar in a heatproof bowl over a pan of barely simmering water until firm and foamy.
- Remove from the heat and leave to cool.
- Mix the three mixtures together and divide among individual dishes.
- Chill well
People Who Like This Dish 2
- victoriaregina USA, VA
- mrsc543 North Reading, MA
- momo_55grandma Mountianview, AR
- chichimonkeyface Albany
- texalp Dallas, TX
- midgelet Whereabouts, Unknown
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The Rating
Reviewed by 4 people-
nice idea with apricots
chichimonkeyface in Albany loved it
-
another good one keeper it is thanks high5
momo_55grandma in Mountianview loved it
-
Yum...Yum! Five.
mrsc543 in North Reading loved it
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