Apricot and Orange Cream (Cream Aux Abricots Et Oranges

READY IN: 40mins
Recipe by K9 Owned

"A smooth fruit cream with a refreshing taste" Recipe taken from Popular French Cookbook by Mary Berry - 1972 edition

Top Review by Wish I Could Cook

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.

Ingredients Nutrition

Directions

  1. Stew the apricots in the sugar and water until very soft.
  2. Puree the apricot & syrup mixture in a blender.
  3. Stir in the orange rind and the juice of 1 orange.
  4. Put the remaining orange juice with the gelatine in a small bowl over a pan of simmering water. Leave until the gelatine has dissolved.
  5. Stir into apricot mixture and cool.
  6. Whip all byt 3 Tbsp of the cream until soft peaks are formed. When the apricot mixture begins to thicken fold in the cream.
  7. Pour into a 4 cup serving dish and refrigerate until set.
  8. Just before serving pour the remaining cream over it and sprinkle it with the raw (Demerara) sugar.

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