APRICOT BAVARIAN CREAM
"A silky, light and luscious dessert. Unmolding is a lot easier if you spray the molds with a little cooking spray.
1 cup water, boiling
1 (3 oz) package lemon gelatin (Jello)
1 cup apricot juice
1 cup canned apricots, drained and mashed
3/4 cup heavy (whipping) cream, whipped
Add boiling water to the gelatin and stir until dissolved. Add fruit juice; mix thoroughly and refrigerate until it starts to congeal.
When partially congealed, beat with a mixer until mixture is light and fluffy.
Add mashed apricots; fold in whipped cream. Pour into individual molds and chill.
Unmold and serve.
Serves 6
Source: The Western chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago.
"A silky, light and luscious dessert. Unmolding is a lot easier if you spray the molds with a little cooking spray.
1 cup water, boiling
1 (3 oz) package lemon gelatin (Jello)
1 cup apricot juice
1 cup canned apricots, drained and mashed
3/4 cup heavy (whipping) cream, whipped
Add boiling water to the gelatin and stir until dissolved. Add fruit juice; mix thoroughly and refrigerate until it starts to congeal.
When partially congealed, beat with a mixer until mixture is light and fluffy.
Add mashed apricots; fold in whipped cream. Pour into individual molds and chill.
Unmold and serve.
Serves 6
Source: The Western chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago.
MsgID: 3149614
Shared by: Nikki Richards, Atlanta Georgia
In reply to: Recipe: Cooking from the Pantry - Food in Cans (...
Board: Daily Recipe Swap at Recipelink.com
Shared by: Nikki Richards, Atlanta Georgia
In reply to: Recipe: Cooking from the Pantry - Food in Cans (...
Board: Daily Recipe Swap at Recipelink.com
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