Apricot And Raisin Mold Recipe
Apricot And Raisin Mould recipe adapted from Marguerite Patten BBC cookery show.
Ingredients
| 175 g/6 oz dried apricots | ||
| 600 ml/1 pint water | ||
| 25 to 50 g/1 to 2 oz caster sugar | ||
| Lemon juice | 1 Tablespoon | |
| 1 sachet gelatine | ||
| 25 g/1 oz seedless raisins | ||
| 150 ml/1/4 pint double cream | ||
| 25 g/1 oz blanched almonds | ||
Directions
Soak the apricots in the water for several hours, unless using the tenderized type, when this stage can be omitted.
Tip into a saucepan, add the sugar and lemon juice, cover the pan and simmer gently until tender.
This takes about 45 minutes.
Take out 2 or 3 apricots for decoration.
Allow the gelatine to soak for 2 minutes in 3 tablespoons of the apricot syrup, then dissolve over hot water or in the microwave cooker.
Liquidize the apricots and the syrup and add the dissolved gelatine.
Stir well to blend, you should have barely 600 ml/ 1 pint of apricot puree.
Allow to cool and become slightly syrupy, then add the raisins.
Whip the cream and fold all but 2 tablespoons of it into the mixture.
Spoon into a mould rinsed in cold water and allow to set.
Cut the reserved apricots into narrow strips.
Turn the mould out on to the serving dish and top with the cream, apricot strips and the almonds.
Tip into a saucepan, add the sugar and lemon juice, cover the pan and simmer gently until tender.
This takes about 45 minutes.
Take out 2 or 3 apricots for decoration.
Allow the gelatine to soak for 2 minutes in 3 tablespoons of the apricot syrup, then dissolve over hot water or in the microwave cooker.
Liquidize the apricots and the syrup and add the dissolved gelatine.
Stir well to blend, you should have barely 600 ml/ 1 pint of apricot puree.
Allow to cool and become slightly syrupy, then add the raisins.
Whip the cream and fold all but 2 tablespoons of it into the mixture.
Spoon into a mould rinsed in cold water and allow to set.
Cut the reserved apricots into narrow strips.
Turn the mould out on to the serving dish and top with the cream, apricot strips and the almonds.
Chef
