Ingredients:
• Line the bottom of a 1.2-litre/2pt cake tin with baking parchment.
• Drain the apricots, reserving the juice. Put the apricots in a blender or food processor together with the sugar and 4 tablespoons of the apricot juice. Purée until smooth.
• Measure 2 tablespoons of the apricot juice into a small bowl. Add the lemon juice, then sprinkle over 2 teaspoons of the gelatine. Leave for about 5 minutes until spongy.
• Stir the gelatine into half of the purée, and pour into the prepared tin.Chill in the refrigerator for 11⁄2 hours or until firm.
• Sprinkle the remaining gelatine over 4 tablespoons of the reserved apricot juice. Leave for about 5 minutes until spongy. Mix the remaining apricot purée with the custard, yogurt and gelatine. Pour on to the layer of set fruit purée, and chill for 3 hours.
• To serve, dip the cake tin into hot water for a few seconds, and unmould the delice onto a serving plate. Peel off the lining paper. Decorate the top with the sliced apricot.
- 850g/13/4lb canned apricots in
- natural juice
- 50g/2oz granulated sugar
- 25ml/1fl oz freshly squeezed
- lemon juice
- 5 teaspoons powdered gelatine
- 425g/15oz low-fat
- ready-to-serve custard
- 150ml/5fl oz Greek-style yogurt
- 1 ripe apricot, sliced, to decorat
• Line the bottom of a 1.2-litre/2pt cake tin with baking parchment.
• Drain the apricots, reserving the juice. Put the apricots in a blender or food processor together with the sugar and 4 tablespoons of the apricot juice. Purée until smooth.
• Measure 2 tablespoons of the apricot juice into a small bowl. Add the lemon juice, then sprinkle over 2 teaspoons of the gelatine. Leave for about 5 minutes until spongy.
• Stir the gelatine into half of the purée, and pour into the prepared tin.Chill in the refrigerator for 11⁄2 hours or until firm.
• Sprinkle the remaining gelatine over 4 tablespoons of the reserved apricot juice. Leave for about 5 minutes until spongy. Mix the remaining apricot purée with the custard, yogurt and gelatine. Pour on to the layer of set fruit purée, and chill for 3 hours.
• To serve, dip the cake tin into hot water for a few seconds, and unmould the delice onto a serving plate. Peel off the lining paper. Decorate the top with the sliced apricot.
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