Ingredients for Apricot And Orange Cream Cream Aux Abricots Et Oranges
- 1 lb dried apricots
- ¾ cup sugar
- 2 cups water
- 2 oranges (for zest and juice)
- 1 envelope gelatin powder
- 1 cup heavy cream, plus 3 tablespoons
- 1 tablespoon demerara sugar
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How to Make Apricot And Orange Cream Cream Aux Abricots Et Oranges
- Combine apricots, sugar, and water in a saucepan. Bring to a simmer over medium heat, then reduce heat and cook until apricots are very soft (about 15-20 minutes), stirring occasionally.
- Carefully transfer the cooked apricots and their syrup to a blender. Puree until completely smooth.
- Stir in the orange zest and juice from 1 orange into the apricot puree.
- In a small heatproof bowl, combine the remaining orange juice and gelatin. Set the bowl over a pan of simmering water (double boiler), stirring constantly until the gelatin is completely dissolved.
- Remove from heat and let the gelatin mixture cool slightly.
- Gently stir the gelatin mixture into the apricot puree. Let the mixture cool and begin to thicken (about 15-20 minutes).
- In a separate bowl, whip 1 cup of heavy cream until soft peaks form. Be careful not to overwhip.
- Once the apricot mixture has slightly thickened, gently fold in the whipped cream until just combined.
- Pour the mixture into a 4-cup serving dish. Cover and refrigerate until set (at least 4 hours or preferably overnight).
- Just before serving, spoon the remaining 3 tablespoons of heavy cream over the set cream. Sprinkle with raw sugar and serve immediately.
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
119g
Fat
57g
Carbs
11g
