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| Home -> [Desserts, Puddings & Custards] -> [Apricot angel refrigerator pudding Recipe] |
Apricot angel refrigerator pudding
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| Artist: |
_ |
Yield: |
8 |
| Categories: |
Desserts, Puddings & Custards |
Rating: |
0 |
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Ingredients:
| 2
| cup | Apricots, dried | | 4
| cup | Water | | 1/2
| cup | Sugar | | 2
| tbsp | Unflavored gelatin | | 1/4
| cup | Water, cold | | 1
| tbsp | Lemon peel, grated | | 1
| tbsp | Lemon juice, fresh | | 2
| tbsp | Cornstarch | | 1/8
| tbsp | Salt | | 1/4
| cup | Sugar | | 1/2
| cup | Milk | | 2
| | Egg whites, stiffly beaten | | 1/2
| cup | Marshmallow cream, whipped | | | Coconut, shredded, toasted | | | -for garnish |
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Procedures:
| 1 | Simmer apricots in 4 cups water until soft; add sugar; puree until smooth in food processor. | | 2 | Soften gelatin in ?cup cold water; add to apricot puree; add lemon rind and juice. | | 3 | Combine cornstarch, salt and sugar; add milk. | | 4 | Cook slowly until thick and smooth. | | 5 | Fold in stiffly beaten egg whites; add apricot puree and marsh- mallow creme. | | 6 | Mix thoroughly; chill; fold in whipped cream. | | 7 | Pour into an angel-food cake pan; chill 24 hours. | | 8 | Garnish each serving with toasted shredded coconut. | | 9 | Serves 8 |
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