Apricot Cream

Ingredients

• 1 gill apricot puree
• 1 gill apricot juice
• 1 gill double cream
• Sugar
• Lemon juice
• 0.5 oz. leaf gelatine
• 0.5 gill water

Method

1. 1

   Decorate a mould with the jelly, apricot, and pistachios.

2. 2

   Half-whip the cream; add the fruit puree and juice, sugar, lemon juice, and colouring.

3. 3

   Dissolve the gelatine in the water, and stir it gently into the mixture.

4. 4

   Mould when beginning to thicken.

5. 5

   Turn out when set, and garnish with a little chopped jelly.

Nutrition per serving

As published

This recipe was extracted from Recipes for high-class cookery (1912) by Edinburgh School of Cookery, page 26. The excerpt below is the record exactly as published.

1 gill double cream, violets, angelica, etc. Make the pastry, roll it out rather thick, line a greased ring with it, and put in a double rim. Prick, fill with greased paper and beans, and bake till set in a fairly hot oven. Remove the beans, dry off, and leave till cold. Trim the edges, and decorate, if liked, with jam and cocoanut. Drain the fruit, cut it in neat pieces, and fill up the case with it, sweeten- ing and flavouring each layer. Pipe with SWISS TART, [ 123 ] sweetened cream, and decorate with violets and angelica. — Stewed fruit of any kind may be substituted for tinned fruit, or any fruit in season, strawberries, raspberries, etc. APRICOT CREAM. Decoratim, — Wine jelly. Rounds of apricot. Pistachios. Filling. 1 gill apricot puree, i „ „ juice. 1 „ double cream. Sugar and lemon juice. Colouring. ^ oz. leaf gelatine. ^ gill water

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