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Apricot Delice

Healthycooking's picture
Ingredients
  Apricots in juice 28 Ounce (2 Cans, 14 Ounce / 400 Gram)
  Sugar 60 Milliliter (4 Tablespoon)
  Lemon juice 15 Milliliter (5 Tablespoon)
  Powdered gelatin 3 Teaspoon
  Low fat ready to serve custard 15 Ounce (425 Gram)
  Greek style yogurt 1⁄4 Pint (150 Milliliter)
  Apricot 1 , sliced
  Fresh mint sprig 1 (For Decoration)
Directions

1. Line the base of a 1.2 litre / 2 pint / 5 cup heart-shaped or round cake tin with non-stick baking paper.
2. Drain the apricots, reserving the juice. Put the apricots in a food processor or blender fitted with a metal blade, together with the sugar and 60 ml / 4 tbsp of the apricot juice. Blend to a smooth puree.
3. Measure 30 ml / 2 tbsp of the apricot juice into a small bowl. Add the lemon juice, then sprinkle over 10 ml / 2 tsp of the gelatine. Leave for about 5 minutes, until spongy.
4. Stir the gelatine into half of the puree and pour into the prepared tin. Chill in the fridge for 1 1/2 hours, or until firm.
5. Sprinkle the remaining 15 ml / 3 tsp of gelatine over 60 ml / 4 tbsp of the apricot juice. Leave for about 5 minutes until spongy. Mix the remaining apricot puree with the custard, yogurt and gelatine. Pour on to the layer of set fruit puree and chill for 3 hours.
6. Dip the cake tin into hot water for a few seconds and unmould the delice on to a serving plate and peel off the lining paper. Decorate with the sliced apricot and mint sprig; for a special occasion, pipe whipped cream round the edge.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
European
Method: 
Blending
Dish: 
Pudding
Restriction: 
Vegetarian
Ingredient: 
Apricot
Interest: 
Party, Healthy
Preparation Time: 
180 Minutes
Cook Time: 
10 Minutes
Ready In: 
0 Minutes
Servings: 
6

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