|Dried apricots||6 Ounce (175 Grams)|
|Sugar||2 Ounce (50 Grams)|
|Sherry/White wine||30 Milliliter (2 Tablespoon)|
|Gelatin powder||3 Teaspoon (Leveled)|
|Whipping cream||5 Fluid Ounce (142 Milliliter / 1 Carton)|
|Cream||2 Tablespoon (For Serving)|
Pour boiling water over the apricots and leave them to soak for at least 1 hour.
Drain the apricots and put them in the pressure cooker with the sugar and 300 ml (1/2 pint) water.
Put on the lid, bring to pressure and cook for 15 minutes.
Reduce pressure and sieve the fruit or puree it in an electric blender.
Make it up to 400 ml (3/4 pint) with water or other fruit juice.
Leave it to cool.
Put the wine in a small bowl, sprinkle over the gelatine, leave for a few minutes, then stand the bowl in a saucepan of hot water until the gelatine dissolves.
Stir the dissolved gelatine into the cold apricot puree and keep stirring until the mixture is nearly set.
Whip the cream and fold it into the mixture.
Pour the apricot cream into a 600 ml (1 pint) mould and leave to set firmly.
Turn out the apricot cream and serve with extra whipped cream.