Name: Apricot Whipped Cream
Yield: 4 pounds (1 kg 820 g)
Ingredients: 2 ounces (55 g) apricot puree; 6 egg yolks (½ cup/120 ml); ½ cup (120 ml) or 6 ounces (170 g) light corn syrup; 1 pound 4 ounces (570 g) ripe apricots; ¼ cup (60 ml) apricot juice; 3 cups (720 ml) heavy cream; ½ cup (120 ml) Cointreau; 2 tablespoons (18 g) unflavored gelatin powder; ½ cup (120 ml) cold water

Wash and stone the apricots, then cut them into chunks ¾ inch (2 cm) in size. If you must use apricots that are not fully ripe, poach them first in plain poaching syrup (see recipe and instructions).

Whip the egg yolks until they are blended.

Bring the corn syrup to a boil; whip the hot syrup into the egg yolks

Apricot Whipped Cream

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