Ingredients for Apricot Frost
- Apricot Halves
- Orange Gelatin
- Granulated Sugar
- 3 large egg yolks
- 2 tablespoons lemon juice
- Whole Milk
- Light Cream
- 3 large egg whites, stiffly beaten
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.
Chef's Tip for Extra Flavor
Want to unlock deeper, more complex flavors? Try toasting your whole spices before grinding them, or blooming ground spices in a little warm oil to enhance their aroma. Deglazing your pan with a bit of stock, wine, or even water after browning ingredients can capture those tasty caramelized bits, adding richness to your dish.
Nutrition Information (Approximate per serving)
Sodium
1 g
Sugar
106g
Fat
10g
Carbs
9g
