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Apricot Cream Recipe
|Dried apricots||6 Ounce (175 Grams)|
|Sugar||2 Ounce (50 Grams)|
|Sherry/White wine||30 Milliliter (2 Tablespoon)|
|Gelatin powder||3 Teaspoon (Leveled)|
|Whipping cream||5 Fluid Ounce (142 Milliliter / 1 Carton)|
|Cream||2 Tablespoon (For Serving)|
Serving size: Complete recipe
Calories 1346 Calories from Fat 475
% Daily Value*
Total Fat 53 g81%
Saturated Fat 34.9 g174.4%
Trans Fat 0 g
Cholesterol 213.3 mg71.1%
Sodium 326.9 mg13.6%
Total Carbohydrates 199 g66.4%
Dietary Fiber 12.4 g49.7%
Sugars 166.6 g
Protein 15 g29.1%
Vitamin A 123.7% Vitamin C 2.8%
Calcium 24.7% Iron 25.7%
*Based on a 2000 Calorie diet
Drain the apricots and put them in the pressure cooker with the sugar and 300 ml (1/2 pint) water.
Put on the lid, bring to pressure and cook for 15 minutes.
Reduce pressure and sieve the fruit or puree it in an electric blender.
Make it up to 400 ml (3/4 pint) with water or other fruit juice.
Leave it to cool.
Put the wine in a small bowl, sprinkle over the gelatine, leave for a few minutes, then stand the bowl in a saucepan of hot water until the gelatine dissolves.
Stir the dissolved gelatine into the cold apricot puree and keep stirring until the mixture is nearly set.
Whip the cream and fold it into the mixture.
Pour the apricot cream into a 600 ml (1 pint) mould and leave to set firmly.
Turn out the apricot cream and serve with extra whipped cream.