Apricot Bavarian Cream Recipe
Ingredients
| Sugar | 1⁄2 Cup (8 tbs) | |
| Unflavored gelatin | 1 Tablespoon | |
| Salt | 1 Pinch | |
| Apricot nectar | 12 Ounce | |
| Lemon juice | 3 Tablespoon | |
| Egg white | 1 (Unbeaten) | |
| Heavy cream | 1⁄2 Cup (8 tbs) |
Nutrition Facts
Serving size
Calories 190 Calories from Fat 65
% Daily Value*
Total Fat 7 g11.4%
Saturated Fat 4.6 g23%
Trans Fat 0 g
Cholesterol 27.4 mg9.1%
Sodium 117.1 mg4.9%
Total Carbohydrates 25 g8.3%
Dietary Fiber 0.35 g1.4%
Sugars 22.8 g
Protein 7 g13.3%
Vitamin A 10% Vitamin C 22.1%
Calcium 2.1% Iron 0.9%
*Based on a 2000 Calorie diet
Directions
1. Combine sugar, gelatin, salt and apricot nectar in top of double boiler. Heat, stirring, until gelatin is dissolved. Pour into small mixing bowl; add lemon juice.
2. Cool to room temperature and then stir in egg white. Chill until partially set. Whip until soft peaks form. Whip cream until stiff; fold into gelatin mixture. Pour into 1-quart melon mold; chill until firm.
SERVING
3. Serve chilled
Chef
