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Apricot Angel Cream

Dessert.Master's picture
Ingredients
  Dried apricots 1 Cup (16 tbs), cooked sieved
  Sugar 2⁄3 Cup (10.67 tbs)
  Grated lemon rind 1⁄2
  Unflavored gelatin 1 Teaspoon
  Water 1⁄4 Cup (4 tbs)
  Heavy cream 1 Cup (16 tbs), whipped
Directions

Combine apricots, sugar and lemon rind.
Soften gelatin in water and dissolve over hot water.
Add to apricot mixture and blend.
Pour into refrigerator tray and chill until slightly thickened.
Remove, beat until light and fold in whipped cream.
Continue freezing until firm.
Serves 6.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
European
Course: 
Dessert
Method: 
Chilling
Ingredient: 
Apricot
Interest: 
Gourmet
Servings: 
6

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