| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Femina, Femina3, Sweet succe |
4 |
servings |
INGREDIENTS
| 400 |
g |
Dry apricots |
| 200 |
g |
Sugar |
| 2 |
dr |
Vanilla essence |
| 300 |
ml |
Fresh cream; whipped |
|
|
A few strands saffron; dissolved in a |
|
|
; little lukewarm |
|
|
; milk |
|
|
A few cherries for garnishing |
INSTRUCTIONS
SOAK the apricots overnight for at least 12 hours in lukewarm water.
Destone the apricots and boil them in the same water on a low heat till the
apricots are cooked. Add sugar and continue to cook till the apricots turn
slightly dark in colour and the mixture is thick. Add vanilla essence.
When the mixture is cool, pass it through a mincer or a blender, and
finally pass it through a sieve to remove all the strands. Mix most of the
whipped cream into the apricot mixture and blend well. Blend the dissolved
saffron in the remaining whipped cream.
To serve, put a little apricot-cream mixture in a wine glass and pipe
saffron-cream on top to stand up in peaks. Garnish with a cherry. Similarly
prepare more servings with the remaining ingredients. Serve cold.
Converted by MC_Buster.
NOTES : Chilled apricot puree topped with rosettes of beaten cream
Converted by MM_Buster v2.0l.
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