Indulge in the delightful flavors of apricot with this luscious apricot delice. This dessert features a creamy and fruity combination of canned apricots, sugar, lemon juice, powdered gelatine, low-fat custard, and Greek-style yogurt. The layers of apricot purée and creamy custard create a harmonious blend of flavors and textures. Topped with sliced apricot for a decorative touch, this apricot delice is a visually appealing treat that is sure to impress. With a combination of sweetness and tanginess, this dessert is perfect for those who appreciate the natural flavors of apricots. Let’s dive into the preparation and savor the richness of this apricot delice.
INGREDIENTS:
- 850g/1¾lb canned apricots in natural juice
- 50g/2oz granulated sugar
- 25ml/1fl oz freshly squeezed lemon juice
- 5 teaspoons powdered gelatine
- 425g/15oz low-fat ready-to-serve custard
- 150ml/5fl oz Greek-style yogurt
- 1 ripe apricot, sliced (for decoration)
PREPARATIONS:
- Line the bottom of a 1.2-litre/2pt cake tin with baking parchment.
- Drain the canned apricots, reserving the juice. Put the apricots in a blender or food processor along with the sugar and 4 tablespoons of the apricot juice. Purée the mixture until smooth.
- In a small bowl, measure 2 tablespoons of apricot juice. Add the lemon juice and sprinkle 2 teaspoons of powdered gelatine over the juice. Allow it to sit for about 5 minutes until it becomes spongy.
- Stir the gelatine mixture into half of the apricot purée and pour it into the prepared cake tin. Chill in the refrigerator for 1½ hours or until firm.
- Sprinkle the remaining gelatine over 4 tablespoons of the reserved apricot juice. Allow it to sit for about 5 minutes until it becomes spongy.
- In a separate bowl, mix the remaining apricot purée with the low-fat custard, Greek-style yogurt, and the remaining gelatine mixture.
- Pour this mixture onto the layer of set fruit purée in the cake tin and chill for 3 hours.
- To serve, briefly dip the cake tin into hot water for a few seconds to loosen the delice. Carefully unmold the delice onto a serving plate and peel off the lining paper.
- Decorate the top of the delice with sliced apricot.
YIELD:
- Serves 8
SPECIAL INSTRUCTIONS:
- When pouring the second layer of apricot purée and custard mixture onto the set fruit purée layer, do it gently to prevent disturbing the set layer.
TIPS:
- Choose canned apricots in natural juice for the best flavor and texture in the delice.
- Adjust the amount of sugar according to the sweetness of the apricots and your personal taste preferences.
- Ensure that the gelatine is fully dissolved and mixed into the liquid to prevent lumps in the delice.
- For an extra touch, you can garnish the top of the delice with a drizzle of honey or a sprinkle of toasted almonds before adding the sliced apricot.
In conclusion, this apricot delice is a delightful dessert that combines the natural sweetness of canned apricots with the creaminess of low-fat custard and Greek-style yogurt. The layers of apricot purée and custard create a harmonious blend of fruity and creamy flavors, making each bite a luscious and satisfying experience.
Preparing the delice involves blending canned apricots with sugar and apricot juice to create a smooth purée. Gelatine is used to set the layers, with half of the purée mixed with gelatine to create the first layer and the remaining purée combined with low-fat custard, yogurt, and gelatine for the second layer. Chilling the delice allows the layers to set and meld together, creating a firm and flavorful dessert.
To serve, the delice is unmolded from the cake tin and decorated with sliced apricot for an appealing presentation. The combination of creamy custard, tangy apricot purée, and fresh apricot slices creates a delightful balance of flavors and textures.
Whether enjoyed as a light and fruity dessert or as a sweet ending to a meal, this apricot delice is sure to impress. The natural sweetness of apricots shines through, making it a perfect treat for apricot lovers. Give it a try and savor the richness of this indulgent dessert.
