Apricot Lemon Molds Recipe
Summary
Preparation Time10 MinDifficulty LevelEasy
Health IndexAverageServings6
Ingredients
| Boiling water | 1/2 Cup (16 tbs) | |
| Lemon package | 1 , flavored | |
| Apricot | 1 Can (10oz) | |
| Lemon peel | 1 1/2 Teaspoon, grated | |
| Egg white | 1 | |
| Heavy cream | 1/2 Cup (16 tbs) | |
| Confectioner’s sugar | 1 Tablespoon | |
| Sherry | 1 Tablespoon | |
| Pecan halves | 6 |
Directions
1. In small bowl, pour boiling water over gelatin; stir to dissolve gelatin. Add apricot nectar and lemon peel; mix well.
2. Refrigerate until mixture is consistency of unbeaten egg white—about 40 minutes.
3. In small bowl of electric mixer, at high speed, beat egg white just until soft peaks form when beater is slowly raised.
4. With rubber scraper, fold gelatin mixture into egg white. Beat, at high speed, until light and fluffy.
5. Pour the egg-white mixture into 6 sherbet dishes. Refrigerate until firm—about 1 hour.
6. To serve: Beat heavy cream just until stiff. Fold in sugar and sherry, if desired. Garnish each serving with whipped cream and a pecan half.
2. Refrigerate until mixture is consistency of unbeaten egg white—about 40 minutes.
3. In small bowl of electric mixer, at high speed, beat egg white just until soft peaks form when beater is slowly raised.
4. With rubber scraper, fold gelatin mixture into egg white. Beat, at high speed, until light and fluffy.
5. Pour the egg-white mixture into 6 sherbet dishes. Refrigerate until firm—about 1 hour.
6. To serve: Beat heavy cream just until stiff. Fold in sugar and sherry, if desired. Garnish each serving with whipped cream and a pecan half.
Chef
