Apricot Delice

Apricot Delice

serves 8

Ingredients:

850g / 1 3/4 lb canned apricots in natural juice

50g / 2 oz granulated sugar

25 ml / 1fl oz freshly squeezed lemon juice

5 teaspoons powdered gelatine

425g / 15 oz low-fat ready-to-serve custard

150ml / 5fl oz Greek-style yogurt

1 ripe apricot, sliced, to decorate

Preparation:

• Line the bottom of a 1.2-litre / 2 pt cake tin with baking parchment.

• Drain the apricots, reserving the juice. Put the apricots in a blender or

food processor together with the sugar and 4 tablespoons of the apricot

juice. Puree until smooth.

• Measure 2 tablespoons of the apricot juice into a small bowl. Add the

lemon juice, then sprinkle over 2 teaspoons of the gelatine. Leave for

about 5 minutes until spongy.

• Stir the gelatine into half of the puree, and pour into the prepared tin.

Chill in the refrigerator for 1 1⁄2 hours or until firm.

• Sprinkle the remaining gelatine over 4 tablespoons of the reserved

apricot juice. Leave for about 5 minutes until spongy. Mix the remaining

apricot puree with the custard, yogurt and gelatine. Pour on to the layer

of set fruit puree, and chill for 3 hours.

• To serve, dip the cake tin into hot water for a few seconds, and unmould

the delice onto a serving plate. Peel off the lining paper. Decorate the

top with the sliced apricot.