|Apricots||8 , stoned and chopped|
|Apricot nectar||2 Fluid Ounce (1/4 Cup Or 60 Milliliter)|
|Cream||8 Fluid Ounce (1 Cup Or 250 Milliliter)|
|Apricots||2 (Extra, To Decorate)|
|Cream||1⁄2 Cup (8 tbs) (To Serve)|
|Pistachios||1⁄4 Cup (4 tbs) (To Serve)|
1. Blend or process apricots until quite smooth.
2. Dissolve gelatin in apricot nectar in a heatproof bowl over a saucepan of simmering water. Stir into apricot puree.
3. Whip cream until thick and fold into apricot mixture.
4. Pour into four lightly oiled 1/2-cup capacity molds and refrigerate until set. Serve with fresh apricot slices, whipped cream and pistachios.