Ingredients for Apricot Frost
- 2 cups dried apricots
- 1 (3 ounce) package orange gelatin
- 1 cup granulated sugar
- 3 egg yolks
- 1 teaspoon lemon juice
- 1 cup whole milk
- 1/2 cup heavy cream
- 3 large egg whites
- 1/4 cup cold water
- 1 cup apricot syrup
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How to Make Apricot Frost
- Drain 2 cups of dried apricots, reserving 1 cup of the syrup.
- In a medium saucepan, sprinkle gelatin over 1/4 cup cold water and let it bloom for 5 minutes.
- In the same saucepan, whisk together the bloomed gelatin, 1 cup sugar, 1 cup reserved apricot syrup, and 3 egg yolks until well combined.
- Cook over medium heat, stirring constantly, until the mixture comes to a boil. Remove from heat immediately.
- Puree the drained apricots using a food processor or potato masher until smooth. Add the pureed apricots to the gelatin mixture.
- Stir in the lemon juice.
- Add the milk and heavy cream, stirring until well combined and smooth.
- Refrigerate the mixture for at least 2 hours, or until slightly thickened.
- In a separate bowl, beat 3 large egg whites until stiff peaks form. Gently fold the egg whites into the chilled apricot mixture.
- Pour the mixture into metal freezer-safe trays or a baking dish. Freeze until solid, approximately 4-6 hours, or overnight.
- Break the frozen apricot frost into chunks and beat with an electric mixer until smooth and creamy before serving.
Nutrition Information (Approximate per serving)
Sodium
1 g
Sugar
106g
Fat
10g
Carbs
9g
