Apricot Gelato Recipe
Ingredients
| Dried apricots | 50 Gram | |
| Brandy | 15 Milliliter | |
| Double cream | 150 Milliliter | |
| Lemon, rind | 2.5 Milliliter, grated | |
| Egg yolks | 2 , beaten | |
| Confectioner’s sugar | 45 Milliliter |
Directions
1 Place the apricots in a bowl and just cover them with boiling water.
Leave for 1 hour.
Drain and place them in a saucepan with fresh water.
Simmer for 40-50 minutes or until they are soft.
Pour off the water and force the apricots through a coarse sieve, or puree them in an electric blender.
2 Place the pureed apricots in a bowl and stir in the brandy.
3 Place the cream, lemon rind and beaten egg yolks in a bowl over a saucepan of hot water and stir until a thick soft custard is formed.
Remove from the heat and stir frequently to prevent] a skin forming until the custard begins to cool.
4 Stir in the icing (confectioners') sugar and leave the custard to get thoroughly cold before straining it on to the apricot puree.
Blend well and transfer the mixture to a refrigerator tray.
Freeze, stirring the mixture lightly 2 or 3 times.
Serve in tall glasses.
Leave for 1 hour.
Drain and place them in a saucepan with fresh water.
Simmer for 40-50 minutes or until they are soft.
Pour off the water and force the apricots through a coarse sieve, or puree them in an electric blender.
2 Place the pureed apricots in a bowl and stir in the brandy.
3 Place the cream, lemon rind and beaten egg yolks in a bowl over a saucepan of hot water and stir until a thick soft custard is formed.
Remove from the heat and stir frequently to prevent] a skin forming until the custard begins to cool.
4 Stir in the icing (confectioners') sugar and leave the custard to get thoroughly cold before straining it on to the apricot puree.
Blend well and transfer the mixture to a refrigerator tray.
Freeze, stirring the mixture lightly 2 or 3 times.
Serve in tall glasses.
Chef
