| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
Desserts |
1 |
Servings |
INGREDIENTS
| 1 |
c |
Dried apricots |
| 1/3 |
c |
Apricot liqueur |
| 2 |
c |
Milk |
| 1/4 |
c |
Water |
| 1/2 |
pk |
Gelatine |
| 1 |
c |
Heavy cream |
| 5 |
|
Eggs |
| 3/4 |
c |
Sugar |
| 2 |
tb |
Sugar for the chantilly |
|
2 |
cups milk |
INSTRUCTIONS
1. Cook apricots in 1/4 cup water. Add liqueur and process to a puree
2. Whip cream into chantilly
3. Make Creme Anglaise (recipe follows)
4.Dissolve gelatine and add to hot creme anglaise*
5. Stir in apricot puree to combine. Chill until almost thickened.
6.Fold chantilly into apricot mixture. Chill while you beat the whites.
7. Whip egg whites until they firm soft peaks and fold into apricots.
8 Spoon into a souffle dish. Freeze.
9. Remove to refrigerator 6 hours before serving or at room temperature 2
hours
Creme Anglaise
1/4 lb sugar (less 1 tbs) 2 cups milk 1 vanilla bean 5 egg yolks
1.Beat yolks with sugar until lemony colored,very pale yellow
2. Bring the milk to a boil with the bean { sliced in half)
3. Remove the vanilla bean and pour the hot milk slowly , still
beating,over the yolks.OFF THE HEAT
4. Bring the mixture back to very slow heat and stir with a wooden spoon or
spatula just until it coats the spoon. DO NOT LET It BOIL!!!!!! Should take
about 3 minutes in the heat. Enjoy Regards, Miriam
NOTES : *If using leaf gelatine: dip in water squeeze and add to warm creme
anglaise
Recipe by: Miriam Podcameni Posvosky
Posted to KitMailbox Digest by Leon & Miriam Posvolsky <miriamp@pobox.com>
on May 11, 1998
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