Apricot Bavarian Cream

A silky, light and luscious dessert. It will make unmolding a lot easier if you spray the molds with a little cooking spray. Chilling time not included in preparation time. From the Western chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.

• Ready In: 30 mins
• Serves: 6

Ingredients

• 1  cup water, boiling
• 1 (3 ounce) package lemon gelatin (Jello)
• 1  cup  apricot juice
• 1  cup apricot, mashed
• 3⁄4 cup heavy cream, whipped

Directions

1. Add boiling water to gelatin and stir until dissolved.
2. Add fruit juice; mix thoroughly and refrigerate until it starts to congeal.
3. When partially congealed, beat with a mixer until mixture is light and fluffy.
4. Add fruit pulp; fold in whipped cream.
5. Pour into individual molds and chill.
6. Unmold and serve with Recipe #315983.