Apricot Cream

Ingredients

• Half a pint of Apricot Puree
• One gill of Syrup
• Half a pint of whipped Cream
• Three ounces of Castor Sugar
• One ounce of French Gelatine
• One teaspoouful of Lemon-juice

Method

1. 1

   Take a tin of apricots and strain them from the syrup, pass them through a hair-sieve.

2. 2

   Take half a pint of this puree, and mix lightly with half a pint of double cream whipped.

3. 3

   Dissolve the gelatine with a gill of the syrup you have strained from the apricots, add the sugar and lemon-juice, and strain into the cream.

4. 4

   Decorate a mould according to taste, set the mould in ice, pour in the cream, and set in ice till quite cold, then turn out and serve.

As published

This recipe was extracted from High-class cookery recipes (1897) by Edith Nicolls Clarke, page 68. The excerpt below is the record exactly as published.

Apricot Cream. Ingredients. Half a pint of Apricot Puree. One gill of Syrup. Half a pint of whipped Cream. Three ounces of Castor Sugar. One ounce of French Gelatine. One teaspoouful of Lemon-juice

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