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Apricot Bavarian Cream
Preparation info
Serves
8
Difficulty
Medium
Appears in
The Times Calendar Cookbook
Published 1977
A smooth custard and cream mould flavoured with apricots makes a delicious dessert at a time of year when the variety of fresh fruit available is limited. Served with a compote of sliced oranges this would make a lovely dinner party dessert.
Ingredients
225 g 8 oz 3 tablespoons
Method
Place the apricots in a saucepan and just cover with boiling water. Cover and leave for 2 hours to soak. Simmer over gentle heat for 40 minutes until tender. Keep the pan covered and simmer very gently; if the water is allowed to evaporate too quickly the apricots may burn. Check the pan occasionally and add more water if necessary. Meanwhile, measure the cold water into a small basin and sprin