Recipe by Member #610488
This simple recipe turns out a delicious dessert or salad fit for company. We serve it when the family gets together as a simple dessert along with berries that are in season. This recipe requires a jello or salad mold. Mixture timing does not include refrigeration time. NOTE: Have taken a look at recipe again based on Chef with no Name review and agree. Have modified recipe to reflect review.
Top Review by rosyruns
Overkill on the gelatin and sugar both - cut them by half for better consistency and flavor. 1/4 oz = 1 envelope is enough to get 1 c of liquid (for reference, that's double the gelatin used for jello). The 2oz=8 envelopes recommended here would harden 8c of liquid - this recipe has just 3 cups.
- 1⁄2 cup cold water
- 1⁄2 ounce unflavored gelatin (2 1/4 oz envelopes)
- 2 cups thick sweetened applesauce
- 1⁄3 cup sugar (use 1/4 cup more if preserves are not sweet)
- 1⁄2 cup apricot preserves
- 2 tablespoons rum
- 1 teaspoon lemon juice
- 2 egg whites
Directions See How It's Made
- Pour cold water into a small bowl. Sprinkle gelatin over water and allow to soften.
- In a large bowl, mix the applesauce, sugar, apricot preserves, rum and lemon juice.
- Heat gelatin in microwave until just under boiling and add to the applesauce mixture. Stir until sugar is completely dissolved.
- Chill in refrigerator until mixture starts to gel, stirring occasionally.
- Meanwhile, lightly oil jello/salad mold with cooking oil (do not use olive oil). Set aside to drain.
- When mixture is starting to set, add the egg whites and beat with mixer until mixture is very thick and piles softly (10-14 min). Turn into the mold.
- Chill in refrigerator until firm (4-5 hrs).
- When ready to serve, unmold onto chilled serving plate and garnish around the base of the mold with fresh fruit in season.