Apricot Cream Topping
From hopscotch 14 years ago
- 10 minutes to make
- Serves 4
This recipe makes 3 cups, dates back to 1940 Published by General Foods Corp. So have something old, it seems that puddings, custards, and mousse have disappeared from our cuisine. It's my passion, to take a custard and fantasize a dessert fused with combinations of flavors and textures.
Ingredients
- 4 tablespoon sugar shopping list
- 5 tablespoon cake flour shopping list
- 1 dash salt shopping list
- 4 tablespoon apricot juice; canned shopping list
- 1 cup apricot pulp; use cand fruit shopping list
- 2 tablespoon lemon juice shopping list
- 1 cup cream; whipped shopping list
How to make it
- Combine sugar, flour and salt in top of a double boiler; add apricot juice and mix thoroughly. Sieve well drained apricots to obtain 1 c. pulp and add gradually to flour mixture, stirring until blended. Place over rapidly boiling water and cook 5 to 7 minutes, stirring constantly. Add lemon juice. Chill. Fold in cream.
- Use it as a filling between layers of sponge cake and diced apricots.
- Drizzle the bottom of the dessert plate with creme anglaise, or perhaps a chocolate or apricot sauce and if you're feeling adventurous, perhaps both.
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