Apricot and Orange Cream (Cream Aux Abricots Et Oranges

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

• Ready In: 40 mins
• Serves: 6

Ingredients

• 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

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.