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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 6 |
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A silky, light and luscious dessert. It will make unmolding a lot easier if you spray the molds with a little cooking spray. Chilling time not included in preparation time. From the Western chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. Ingredients:
1 cup water, boiling |
1 (3 ounce) package lemon gelatin (jello) |
1 cup apricot juice |
1 cup apricot, mashed |
3/4 cup heavy cream, whipped |
Directions:
1. Add boiling water to gelatin and stir until dissolved.
2. Add fruit juice; mix thoroughly and refrigerate until it starts to congeal.
3. When partially congealed, beat with a mixer until mixture is light and fluffy.
4. Add fruit pulp; fold in whipped cream.
5. Pour into individual molds and chill.
6. Unmold and serve with Apricot Dessert Sauce.
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