This is a favorite recipe from the California Apricot Advisory Board.
1 pound fresh California apricots, peeled and pitted
1 envelope plus 1 teaspoon unflavored gelatine
5 eggs, separated
1 or 2 tablespoons apricot brandy
1/8 teaspoon salt
1 cup heavy cream, whipped
Puree apricots in electric blender. There should be about 1 1/2 cups puree. Add
1/2 cup sugar.
Combine water and 1/2 cup sweetened puree; sprinkle gelatine over
puree to soften. Set aside.
Beat egg yolks with 1/2 cup sugar in top of double boiler. Cook over boiling
water, stirring frequently, for 10 minutes or until thickened.
Add brandy and gelatine
mixture; stir until gelatine dissolves. Cook, then combine with remaining puree
in large bowl; chill until mixture mounds slightly.
Beat egg whites with salt until
soft peaks form. Gradually add 1/4 cup sugar and continue beating until stiff and
shiny. Fold egg whites into gelatine mixture, then fold in whipped cream.
1-quart soufflé dish with collar.
Chill for several hours, until set.
Makes 10 servings.
To make with canned apricots: If desired, use 1 (30 ounce) can apricot halves
instead of fresh apricots. Puree fruit in electric blender; do not sweeten. Sprinkle
gelatine over puree to soften. Set aside. Proceed with recipe.