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Apricot Mold

sweet.chef's picture
Ingredients
  Apricots 8 , stoned and chopped
  Gelatin 3 Teaspoon
  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)
Directions

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.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
European
Course: 
Dessert
Method: 
Blending
Restriction: 
Vegetarian
Ingredient: 
Apricot
Interest: 
Everyday, Healthy
Servings: 
8

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4.17778
Average: 4.2 (18 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 223 Calories from Fat 33

% Daily Value*

Total Fat 4 g5.4%

Saturated Fat 1.8 g8.9%

Trans Fat 0 g

Cholesterol 3.1 mg1%

Sodium 85.2 mg3.5%

Total Carbohydrates 43 g14.4%

Dietary Fiber 1.7 g6.8%

Sugars 22.4 g

Protein 5 g9.7%

Vitamin A 26.6% Vitamin C 12.8%

Calcium 10.7% Iron 2.4%

*Based on a 2000 Calorie diet

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Apricot Mold Recipe