Recipe: Apricot Angel Pudding

Apricot Angel Pudding

Serves:


Ingredients:
2 c Dried apricots
4 c Water
1/2 c Milk, scalded
1/8 ts Salt
1/2 c Marshmallow cream
1 c Whipping cream
2 tb Gelatin
1/4 c Cold water
1 ts Grated lemon rind
1 tb Lemon juice
2 tb Corn-starch
2 Egg whites
3/4 c Sugar

Instructions:
Wash apricots.
Add 4 cups water.
Cover.
Simmer until fruit is soft.
Add 1/2 cup sugar.
Beat until smooth.
Simmer uncovered, until water is evaporated.
Soften gelatin in 1/4 cup cold water.
Add to hot apricot puree.
Stir until dissolved.
Add lemon rind and juice.
Cool.
combine corn-starch, salt, and 1/4 cup sugar.
Add milk slowly, stirring constantly.
Cook over hot water until thick and smooth.
fold in stiffly beaten egg whites.
Fold in apricot puree.
Add marshmallow cream.
Mix thoroughly.
Chill.
Fold in stiffly whipped cream.
Pour into an angel cake pan.
Chill until firm.
Garnish with whipped cream or shredded coconut.
10 servings.