Apricot Angel Cream
|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|
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.