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Crimean Apricot Cream Delight recipe

3/4 c Apricot pulp
3 ea Eggs seperated
1/2 c Whipping cream
1 c Milk
1/3 c Sugar
1 tsp Lemon juice (fresh)
1/2 tsp Vanilla
1 pk Gelatin unflavored type
measures conversion [+]

Dissolve the gelatin in a small amount of lukewarm water. Beat sugar & egg yolks slowly adding milk, stir constantly. Cook this mixture in a double-boiler until thickened, be sure to stir constantly. Add the gelatine and stir until completely dissolved. Allow to cool to room-temp. Crush the apricot pulp through a fine sieve or use a food processor. Add vanilla & lemon juice to the apricot pulp.Add this mixture to the gelatin mixture and mix completely. Whip the egg whites until stiff and the same witht he whipping cream.Combine these two ingedients and fold into the other mixture. Pour into molds of your choosing or into small bowls and chill for 2 hours. NOTE: These maybe garnished with a dollop of whipped cream or a drizzle of chocolate sauce.

Cuisine: Russian
Source: Dr. Donald Houston's collection. ORIGIN: Galina Boliyuk, Kyiv-Ukraine, Circa 1999
Recipe category: Desserts-and-IceCreams

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