Apricot Rum Whip
"An easy pleaser that's sure to impress your guests. From the Creole chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. Chilling time not included in preparation time."
- Ready In:
- 10mins
- Ingredients:
- 4
- Serves:
-
8
ingredients
- 2 3⁄4 cups canned apricots, drained
- 3 egg whites, stiffly beaten
- 3⁄4 cup heavy cream, whipped
- 1 tablespoon rum
directions
- Mash apricots through a sieve, or whirl in the food processor or blender.
- Combine with egg whites and whipped cream.
- Fold in rum and chill very well.
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RECIPE SUBMITTED BY
Molly53
United States
