Apricot Cream

Ingredients

• 1 tin apricots
• 1 pint whipping cream
• 3 lb. sugar
• 1 oz. COX’S INSTANT POWDERED GELATINE
• 1 pint lemon jelly

Method

1. 1

   Pour a little lemon jelly into a wet mould and allow it to set.

2. 2

   Rub the apricots through a sieve into a basin, add the sugar, the Gelatine dissolved in the boiling water, and the whipped cream.

3. 3

   Pour into the prepared mould.

4. 4

   Turn out when set and garnish with yellow flowers.

Nutrition per serving

As published

This recipe was extracted from Cox's manual of gelatine cookery (1935) by J. & G. Cox Limited, page 18. The excerpt below is the record exactly as published.

1 oz. OOX’S INSTANT POWDERED GELATINE 1 ib. best losf sugar Carmine colouring Raspberry essence * pint cold water 13 74 75 76 rE 3 02. - OOX’S INSTANT POWDERED GELATINE 2 gills water 1 lb. sugar Juice of 1 lemon Lemon and vanilla sssences and red and yellow eolouring to taste 2ozs. finely chopped blanched almonds inch thick, When set, cut into blocks, using a knife constantly dipped in boiling water, and roll in icing sugar previously rubbed through a hair sieve. TURKISH DELIGHT Put the Gelatine into a saucepan, add the water, sugar, and lemon juice, bring slowly to boiling point, then boil gently for 7 minutes, | stirring occasionally. Rinse two deep plates with cold water, put the red colouring and vanilla into one, into the other put the almonds, lemon essence, and yellow colour- ing. Strain the mixture into each, and stir. Set in a cold place till cold and firm. Cut into neat squares, and roll in cornflour. Then roll in icing sugar and pack in a box, sprinkling icing sugar between each layer. Page 34 Creams Note 1.—Creams should not be moulded until beginning to set. Note 2.—In recipes where haif a pint of cream is amon of cream, sold cheaply by ali grocers, will be found to be quite sufficient to make up the half pint in the winter, to prevent the mould being too stiff. the ingredients, the ordinary ja Milk may be added Note 3.—-Cream whipped well (see Recipe rgo) is lighter and the bulk 1s doubled. Unless whipped cream is specified in the recipes, ordina whipped cream is mentioned, it should be whipped cream is intended. efore sweetening. Where sweetened The mixture of milk and Gelatine, etc., should be allowed to cool a little before adding it to the cream, and this must be done lightly but thoroughly, or it will not turn out evenly. ANGELA CREAM Dissolve the Gelatine in the boiling water. Beat the cream up stiffly, add the green colouring, Gelatine, sugar, wine, essence, and almonds. Pour into a glass dish, and when set sprinkle chopped pistachios and pink sugar on the top. APRICOT CREAM Pour a little lemon jelly into a wet mould and allow it toset. Rub the apricots through a sieve into a basin, add the sugar, the Gelatine dissolved in the boiling water, and the whipped cream. Pour into the prepared mould. Turn out when set and garnish with yellow flowers. BANANA CREAM Skin the bananas, rub them through a sieve, add the sugar, orange juice, and brandy, the Gelatine dissolved in the milk, the custard, and the cream beaten stiffly. Pour into a wet mould. When turned out decorate with sliced bananas, The brandy may be omitted: BLACKBERRY BAVARIAN CREAM Dissolve the Gelatine and sugar in the boil- ing water. Add the blackberry juice, lemon, and maraschino, Cool, put on ice, and stir Page 35 aig to six persons} Fa 04. OOX'S (NSTANT POWDERED GELATINE 1 gill boiling water 1 pint whipping cream Green colouring 8 ors. sugar 8 tablespoonfuls sherry wine 1 teaspoonful vanills essence 2 ozs. chopped almonds Few pistachio nuts Pink sugar [Seven to nine persons] 73 3 on OOX’S INSTANT POWDERED GELATINE 1] gill boiling water 1 tin apricots

Cook this with the app: pantry check, scaling, and the assistant.