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Apricot Lemon Molds

American.Gourmet's picture
Ingredients
  Boiling water 1⁄2 Cup (8 tbs)
  Lemon flavored gelatin 3 Ounce (1 Package)
  Apricot nectar 12 Ounce (1 Can)
  Grated lemon peel 1 1⁄2 Teaspoon
  Egg white 1
  Heavy cream 1⁄2 Cup (8 tbs)
  Confectionery sugar 1 Tablespoon
  Sherry 1 Tablespoon
  Pecan halves 6
Directions

1. In small bowl, pour boiling water over gelatin; stir to dissolve gelatin. Add apricot nectar and lemon peel; mix well.
2. Refrigerate until mixture is consistency of unbeaten egg white—about 40 minutes.
3. In small bowl of electric mixer, at high speed, beat egg white just until soft peaks form when beater is slowly raised.
4. With rubber scraper, fold gelatin mixture into egg white. Beat, at high speed, until light and fluffy.
5. Pour the egg-white mixture into 6 sherbet dishes. Refrigerate until firm—about 1 hour.
6. To serve: Beat heavy cream just until stiff. Fold in sugar and sherry, if desired. Garnish each serving with whipped cream and a pecan half.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Mediterranean
Course: 
Dessert
Method: 
Chilling
Restriction: 
Vegetarian
Ingredient: 
Apricot
Preparation Time: 
10 Minutes
Servings: 
6

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