Apricot and Orange Cream (Cream Aux Abricots Et Oranges |
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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 6 |
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A smooth fruit cream with a refreshing taste Recipe taken from Popular French Cookbook by Mary Berry - 1972 edition Ingredients:
1 lb apricot |
1/2 cup sugar |
1/2 cup water, plus 2 tbsp |
2 large oranges, grated rind and juice only |
1 tablespoon gelatin powder |
1 1/4 cups heavy cream (35%) |
1/2 teaspoon demerara sugar |
Directions:
1. Stew the apricots in the sugar and water until very soft.
2. Puree the apricot & syrup mixture in a blender.
3. Stir in the orange rind and the juice of 1 orange.
4. Put the remaining orange juice with the gelatine in a small bowl over a pan of simmering water. Leave until the gelatine has dissolved.
5. Stir into apricot mixture and cool.
6. Whip all byt 3 Tbsp of the cream until soft peaks are formed. When the apricot mixture begins to thicken fold in the cream.
7. Pour into a 4 cup serving dish and refrigerate until set.
8. Just before serving pour the remaining cream over it and sprinkle it with the raw (Demerara) sugar.
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