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    You are in: Home / Recipes / Apricot and Orange Cream (Cream Aux Abricots Et Oranges Recipe
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    Apricot and Orange Cream (Cream Aux Abricots Et Oranges

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    2 Total Reviews

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    • on November 13, 2010

      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.

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    • on June 01, 2009

      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 (pêche) 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.

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    Nutritional Facts for Apricot and Orange Cream (Cream Aux Abricots Et Oranges

    Serving Size: 1 (224 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 306.0
     
    Calories from Fat 168
    55%
    Total Fat 18.7 g
    28%
    Saturated Fat 11.4 g
    57%
    Cholesterol 67.9 mg
    22%
    Sodium 22.2 mg
    0%
    Total Carbohydrate 34.0 g
    11%
    Dietary Fiber 2.9 g
    11%
    Sugars 29.8 g
    119%
    Protein 3.6 g
    7%

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