Apricot Chiffon Pudding
Ingredients (10 portions)
| Amount | Measure | Name |
|---|---|---|
| 80.00 | g | CARTE D'OR Orange Jelly 2kg |
| 150.00 | ml | Water (hot) |
| 820.00 | g | Apricots halves, in juice (2 cans) |
| 25.00 | ml | KNORR Lemon Juice 6 x 2L |
| 125.00 | ml | MEADOWLAND Classique 10 x 1L whipped stiff peaks |
| 2.00 | pc | Egg white (35g) stiffly beaten |
Preparation
1.Dissolve the jelly in boiling water and allow too cool slightly.
2.Liquidize the apricot halves in the juice and add the lemon juice.
3. Mix the Jelly, liquidize apricot halves and juice together, and allow to partially set.
4.Fold in the whipped meadowland classique cream and stiffly beaten egg whites into the jelly mix until well combined and pour into individual wine glasses.
5.Refrigerate for 2 hours or until set.
6.Remove from the refrigerator and garnish with Meadowland Classique. Fresh fruit and mint.
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