Apricot Frost Recipe
Ingredients
| 1 1-pound 14-ounce can apricot halves | ||
| 1 3-ounce package orange-flavored gelatin | ||
| Sugar | 1 1/2 Cup (16 tbs) | |
| 3 slightly beaten egg yolks | ||
| Lemon juice | 1/3 Cup (16 tbs) | |
| Milk | 2 Cup (16 tbs) | |
| Light cream | 1 Cup (16 tbs) | |
| 3 stiffly beaten egg whites | ||
Directions
Drain apricots, reserving 1 cup syrup.
Mix gelatin, sugar, syrup, and egg yolks.
Heat, stirring till mixture comes to boil.
Remove from heat.
Sieve apricots; add to gelatin.
Add lemon juice.
Stir in milk and cream.
Freeze firm in refrigerator trays.
Break in chunks; beat smooth.
Fold in egg whites.
Freeze firm in trays.
Mix gelatin, sugar, syrup, and egg yolks.
Heat, stirring till mixture comes to boil.
Remove from heat.
Sieve apricots; add to gelatin.
Add lemon juice.
Stir in milk and cream.
Freeze firm in refrigerator trays.
Break in chunks; beat smooth.
Fold in egg whites.
Freeze firm in trays.
Chef
