Apricot Bavarian Cream
"A silky, light and luscious dessert. It will make unmolding a lot easier if you spray the molds with a little cooking spray. Chilling time not included in preparation time. From the Western chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947."
- Ready In:
- 30mins
- Ingredients:
- 5
- Serves:
-
6
ingredients
- 1 cup water, boiling
- 1 (3 ounce) package lemon gelatin (Jello)
- 1 cup apricot juice
- 1 cup apricot, mashed
- 3⁄4 cup heavy cream, whipped
directions
- Add boiling water to gelatin and stir until dissolved.
- Add fruit juice; mix thoroughly and refrigerate until it starts to congeal.
- When partially congealed, beat with a mixer until mixture is light and fluffy.
- Add fruit pulp; fold in whipped cream.
- Pour into individual molds and chill.
- Unmold and serve with Recipe #315983.
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RECIPE SUBMITTED BY
Molly53
United States
