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Ingredientes
- 1 c. Dry apricots
- 1/3 c. Apricot liqueur
- 2 c. Lowfat milk
- 1/4 c. Water
- 1/2 pkt Gelatine
- 1 c. Heavy cream
- 5 x Large eggs
- 3/4 c. Sugar
- 2 Tbsp. Sugar for the chantilly
Direcciones
- 1. Cook apricots in 1/4 c. water. Add in liqueur and process to a puree
- 2. Whip cream into chantilly
- 3. Make Creme Anglaise (recipe follows)
- 4.Dissolve gelatine and add in to warm creme anglaise*
- 5. Stir in apricot puree to combine. Refrigeratetill almost thickened.
- 6.Fold chantilly into apricot mix. Refrigeratewhile you beat the whites.
- 7. Whip egg whites till they hard soft peaks and fold into apricots.
- 8 Spoon into a souffle dish. Freeze.
- 9. Remove to refrigerator 6 hrs before serving or possibly at room temperature 2 hrs
- Creme Anglaise
- 2 c. milk1/4 lb sugar (less 1 tbs) 2 c. lowfat milk 1 vanilla bean 5 egg yolks
- 1.Beat yolks with sugar till lemony colored,very pale yellow
- 2. Bring the lowfat milk to a boil with the bean ( sliced in half)
- 3. Remove the vanilla bean and pour the warm lowfat milk slowly , still beating,over the yolks.OFF THE HEAT
- 4. Bring the mix back to very slow heat and stir with a wooden spoon or possibly spatula just till it coats the spoon. Don't LET It BOIL!!!!!! Should take about 3 min in the heat. Enjoy Regards, Miriam
- NOTES :*If using leaf gelatine: dip in water squeeze and add in to hot creme anglaise
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1251g | |
| Calories 1744 | |
| Calories from Fat 657 | 38% |
| Total Fat 74.19g | 93% |
| Saturated Fat 38.39g | 154% |
| Trans Fat 0.0g | |
| Cholesterol 1231mg | 410% |
| Sodium 640mg | 27% |
| Potassium 1530mg | 44% |
| Total Carbs 226.73g | 60% |
| Dietary Fiber 2.9g | 10% |
| Sugars 221.41g | 148% |
| Protein 52.43g | 84% |
