Apricot cream
Ingredients
Apricots 200 gm
Evaporated milk chilled 1 tin
Lemon jelly 1 packet
Cream 8 ounces whipped
Lemon juice 1 tbsp
Gelatin powder 1 tbsp
Caster sugar 4 tbsp
Method
Dissolve 1 packet jelly in 1 cup of water, and spread in a mold, soak 200 gm apricot for 4 hours, remove seeds and blend apricots to a puree add in it 1 cup of water and cook for 10 minutes and sieved, dissolve 1 tbsp gelatin in ¼ cup water add to the puree with 1 tbsp lemon juice, beat evaporated milk till double and thick, gradually fold in apricot puree also mix in 8 ounce cream pour over the set jelly and freeze till set, over turn and serve.
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