Apricot Delice Recipe
Ingredients
| 2 x 400 g / 14 oz cans apricots in natural juice | ||
| 60 ml / 4 tbsp sugar | ||
| 15 ml / 5 tbsp lemon juice | ||
| 15 ml / 5 tsp powdered gelatine | ||
| 425 g / 15 oz low fat ready-to-serve custard | ||
| 150 ml / /1/4 pint / 2/3 cup Greek-style yogurt | ||
| 1 apricot, sliced, and fresh mint sprig, to decorate | ||
Directions
1. Line the base of a 1.2 litre / 2 pint / 5 cup heart-shaped or round cake tin with non-stick baking paper.
2. Drain the apricots, reserving the juice. Put the apricots in a food processor or blender fitted with a metal blade, together with the sugar and 60 ml / 4 tbsp of the apricot juice. Blend to a smooth puree.
3. Measure 30 ml / 2 tbsp of the apricot juice into a small bowl. Add the lemon juice, then sprinkle over 10 ml / 2 tsp of the gelatine. Leave for about 5 minutes, until spongy.
4. Stir the gelatine into half of the puree and pour into the prepared tin. Chill in the fridge for 1 1/2 hours, or until firm.
5. Sprinkle the remaining 15 ml / 3 tsp of gelatine over 60 ml / 4 tbsp of the apricot juice. Leave for about 5 minutes until spongy. Mix the remaining apricot puree with the custard, yogurt and gelatine. Pour on to the layer of set fruit puree and chill for 3 hours.
6. Dip the cake tin into hot water for a few seconds and unmould the delice on to a serving plate and peel off the lining paper. Decorate with the sliced apricot and mint sprig; for a special occasion, pipe whipped cream round the edge.
2. Drain the apricots, reserving the juice. Put the apricots in a food processor or blender fitted with a metal blade, together with the sugar and 60 ml / 4 tbsp of the apricot juice. Blend to a smooth puree.
3. Measure 30 ml / 2 tbsp of the apricot juice into a small bowl. Add the lemon juice, then sprinkle over 10 ml / 2 tsp of the gelatine. Leave for about 5 minutes, until spongy.
4. Stir the gelatine into half of the puree and pour into the prepared tin. Chill in the fridge for 1 1/2 hours, or until firm.
5. Sprinkle the remaining 15 ml / 3 tsp of gelatine over 60 ml / 4 tbsp of the apricot juice. Leave for about 5 minutes until spongy. Mix the remaining apricot puree with the custard, yogurt and gelatine. Pour on to the layer of set fruit puree and chill for 3 hours.
6. Dip the cake tin into hot water for a few seconds and unmould the delice on to a serving plate and peel off the lining paper. Decorate with the sliced apricot and mint sprig; for a special occasion, pipe whipped cream round the edge.
Chef
