Serves 8
| 825 g Can of apricot halves (or 1kg apricots, poached) |
| One 825-g can apricot halves (or 1 kg fresh apricots, poached); 2 tablespoons gelatin; 50 g ground almonds; 50 g castor sugar; 2 eggs, separated; 1 tsp almond essence; 2 teaspoons lemon juice; 125 ml cream, whisked until stiff. Serves 8. Dissolve gelatin in some of the apricot juice over a low heat. Puree or sieve remaining apricots (reserving a few) with juice until smooth. Whisk the sugar and egg yolks in a bowl over simmering water until thick. Remove from heat and fold in dissolved gelatin. Fold into apricot puree with ground almonds, almond essence, lemon juice and whisked cream. Whisk egg whites until stiff. Fold into mixture and pour into eight individual moulds. Refrigerate until set. Turn out and decorate with additional cream and apricot slices. | |
| Comment | |
|---|---|
| Entered | 2019-02-03 |
| Updated | 2020-12-22 |
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Made by David Alexander Young 2005-2024. Programme updated 2nd May, 2022, 09:19