Apricot Angel Cream Recipe
Ingredients
| 1 cup cooked sieved dried apricots | ||
| Sugar | 2/3 Cup (16 tbs) | |
| Grated rind of 1/2 lemon | ||
| Unflavored gelatin | 1 Teaspoon | |
| Water | 1/4 Cup (16 tbs) | |
| Heavy cream | 1 Cup (16 tbs), Whipped | |
Directions
Combine apricots, sugar and lemon rind.
Soften gelatin in water and dissolve over hot water.
Add to apricot mixture and blend.
Pour into refrigerator tray and chill until slightly thickened.
Remove, beat until light and fold in whipped cream.
Continue freezing until firm.
Serves 6.
Soften gelatin in water and dissolve over hot water.
Add to apricot mixture and blend.
Pour into refrigerator tray and chill until slightly thickened.
Remove, beat until light and fold in whipped cream.
Continue freezing until firm.
Serves 6.
Chef
