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Apricot Cream
Apricot Cream
(Crema di Albicocche)
 
 
Ingredients:

1 lb and 5 oz (600 grams) apricots, peeled, stoned and chopped
6 and 1/2 oz (185 grams) superfine or caster sugar
2 gelatine leaves
1/2 pint (300 ml) single cream
1-2 ice cubes, crushed
1 egg white 

Directions:

Put the apricots and 4 and 1/2 oz (130 grams) of the sugar in a saucepan and cook over a low heat until tender.

Meanwhile, fill a small bowl with water, add the gelatine and leave to soak.

Transfer the apricots to a food processor and process to a puree, then scrape into a bowl.

Drain and squeeze out the gelatine, stir it into the puree and chill in the refrigerator.

Mix together the cream and ice cubes and beat well.

Stiffly whisk the egg white with the remaining sugar in a heatproof bowl over a pan of barely simmering water until firm and foamy.

Remove from the heat and leave to cool.

Mix the three mixtures together and divide among individual dishes. Serves 6.

That's it!
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