Apricot And Orange Cream Cream Aux Abricots Et Oranges Recipe

Ingredients for Apricot And Orange Cream Cream Aux Abricots Et Oranges

• Apricot
• 1/2 cup granulated sugar
• 1/4 cup water
• Oranges
• Gelatin Powder
• Heavy Cream
• Demerara Sugar

How to Make Apricot And Orange Cream Cream Aux Abricots Et Oranges

1. 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.
2. Carefully transfer the cooked apricots and their syrup to a blender. Puree until completely smooth.
3. Stir in the orange zest and juice from 1 orange into the apricot puree.
4. 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.
5. Remove from heat and let the gelatin mixture cool slightly.
6. Gently stir the gelatin mixture into the apricot puree. Let the mixture cool and begin to thicken (about 15-20 minutes).
7. In a separate bowl, whip 1 cup of heavy cream until soft peaks form. Be careful not to overwhip.
8. Once the apricot mixture has slightly thickened, gently fold in the whipped cream until just combined.
9. Pour the mixture into a 4-cup serving dish. Cover and refrigerate until set (at least 4 hours or preferably overnight).
10. Just before serving, spoon the remaining 3 tablespoons of heavy cream over the set cream. Sprinkle with raw sugar and serve immediately.