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Prep Time: 0 Minutes Cook Time: 10 Minutes |
Ready In: 10 Minutes Servings: 4 |
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This recipe makes 3 cups, dates back to 1940 Published by General Foods Corp. So have something old, it seems that puddings, custards, and mousse have disappeared from our cuisine. It's my passion, to take a custard and fantasize a dessert fused with combinations of flavors and textures. Ingredients:
4 tablespoon sugar |
5 tablespoon cake flour |
1 dash salt |
4 tablespoon apricot juice; canned |
1 cup apricot pulp; use cand fruit |
2 tablespoon lemon juice |
1 cup cream; whipped |
Directions:
1. Combine sugar, flour and salt in top of a double boiler; add apricot juice and mix thoroughly. Sieve well drained apricots to obtain 1 c. pulp and add gradually to flour mixture, stirring until blended. Place over rapidly boiling water and cook 5 to 7 minutes, stirring constantly. Add lemon juice. Chill. Fold in cream.
2. Use it as a filling between layers of sponge cake and diced apricots.
3. Drizzle the bottom of the dessert plate with creme anglaise, or perhaps a chocolate or apricot sauce and if you're feeling adventurous, perhaps both.
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