Categories: Pastries
Ingredients
- 1 envelope, unflavored gelatin
- 1/2 cup sugar, divided
- 1/8 tsp. salt
- 2 eggs, separated
- 1 1/4 cups milk
- 1/2 tsp. almond extract
- 1 cup heavy cream, whipped
- 1 can (1 lb.) apricot halves, drained
- Apricot Sauce:
- 1 can (12 oz.) apricot nectar
- 1/3 cup sugar
- 1 tsp. lemon juice
- 1/2 cup dried apricots, quartered
- Toasted Slivered Almonds
Directions
- In heavy saucepan, mix gelatin, 1/4 cup sugar and the salt. Beat together egg yolks and milk, and astir into gelatin mixture and heat gently, stirring, until gelatin is dissolved.
- Remove from heat. Stir in almond flavoring and chill until mixture mounds slightly.
- Beat egg whites until soft peaks form. Gradually add remaining sugar and beat until stiff. Fold into gelatin mixture with whipped cream. Pour into shallow glass serving dish and chill until set.
- Decorate with canned apricots and serve with the sauce and a sprinkling of almonds.
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Apricot Sauce:
- In saucepan, mix apricot nectar, sugar and lemon juice. Add dried apricots. Bring to a boil, cover and simmer 20 minutes, or until apricots are tender; chill.
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makes about 1 1/2 cups