Prep 20 mins
Cook 20 mins
"A smooth fruit cream with a refreshing taste" Recipe taken from Popular French Cookbook by Mary Berry - 1972 edition
- 1 lb apricot
- 1⁄2 cup sugar
- 1⁄2 cup water, plus 2 tbsp
- 2 large oranges, grated rind and juice only
- 1 tablespoon gelatin powder
- 1 1⁄4 cups heavy cream (35%)
- 1⁄2 teaspoon demerara sugar
- Stew the apricots in the sugar and water until very soft.
- Puree the apricot & syrup mixture in a blender.
- Stir in the orange rind and the juice of 1 orange.
- Put the remaining orange juice with the gelatine in a small bowl over a pan of simmering water. Leave until the gelatine has dissolved.
- Stir into apricot mixture and cool.
- Whip all byt 3 Tbsp of the cream until soft peaks are formed. When the apricot mixture begins to thicken fold in the cream.
- Pour into a 4 cup serving dish and refrigerate until set.
- Just before serving pour the remaining cream over it and sprinkle it with the raw (Demerara) sugar.
Very Good! I subbed mangos for the apricots and used agar-agar in place of the gelatin, but was quite happy with the tasty result. I'm not sure what I was expecting, but I ended up with a mango-flavored whipped cream. Perhaps if I would have used more agar-agar it would have turned into more a mango cream jello. But no matter, I liked it just the way it was. And as easy as it was to do, I think I'm going to keep this in mind as a topping option instead of plain whipped cream.
A light cool dessert. This is straightforward to make, but with the whipped cream and raw sugar garnish, can be quite elegant. I used peach (pÃªche) since it was in season. I'd probably reduce the sugar in the creme a little next time. I was a little uncertain at the instruction to "cool". I went ahead and chilled it in the refrigerator, rather than cooling on the counter. It took about an hour and a half to get to a thick enough consistency to fold in the whipped cream.