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Apricot Syllabub
- Difficulty
Easy
- Ready in
10 min
Published 1986
The idea of a flavoured cream goes back to the sixteenth century. This one is particularly good, having the sharpness of the apricots set against the smoothness of the cream. Serve it in individual glasses with a sprig of mint.
Ingredients
100 g 4 oz ⅔ cup 300
Method
Soak the apricots overnight in the apple juice. Then bring them to the boil and simmer for 5 minutes. Leave to cool and purée in a blender. Separate the eggs and add the yolks to the purée. Whip the whites until stiff and fold in carefully. Lightly whip the cream and fold into the purée as well. Chill for 1 hour before serving.
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