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Categories:Viewed: 49 - Published at: 7 years ago
Ingredients
- 500 gm tinned apricots
- 200 gm dry apricots
- 1 x orange
- 1/2 c. sugar (caster)
- 1 Tbsp. gelatine pwdr
- 3 Tbsp. cool water
- 3 Tbsp. lowfat milk
- 600 ml cream
Method
- Puree apricots + juice with sugar.
- Add in the juice and grated zest of the orange.
- Bring to the boil and simmer over med heat to evaporate some of the juice.
- Remove pan from heat.
- Soak the gelatine in the cool water, add in the warm lowfat milk, and stir over warm water till gelatine is dissolved.
- Add in this to the puree.
- Allow to cold to room temperature.
- Whip the cream, and fold it into the puree with the minced dry apricots.
- Spoon it into a c. or possibly mould and refrigerateit in the refrigerator for about 3 hrs or possibly till set.
- This may be unmoulded or possibly served directly from the mould.
- To unmould, dip c. into warm water for 10 seconds and shake out gently.
- Delicious served with fresh or possibly poached fruit.
