1453 Apricot cream

Krem iz abrikosov


  • 8–10 apricots
  • glasses very thick cream
  • ¾ glass, sugar
  • 3–5 zolotniki isinglass


Drop 8–10 apricots into boiling water, remove immediately, and turn into a sieve to drain. Skin, halve, remove the pits, and place the fruit in a saucepan. Add lb sugar, cover with a lid, and boil until tender. Rub the apricots through a fine sieve, place on ice, and stir until the purée cools and thickens. Add ½ glass isinglass, mix with glasses or more of whipped cream, stir thoroughly, then pile into a mold and set on ice.