Apricot bavarois
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 12
  • 10 egg whites
  • 8 oz. dried apricots, soaked in 1 ½ cups water
  • 1 cup sugar
  • 2 envelopes unflavored gelatine
  • 1 cup heavy whipping cream
  • Juice of 1 – 2 lemons
  • Raspberry and strawberry coulis (to serve)
  • 8 oz. raspberries
  • 6 oz. strawberries
  • ½ cup sugar
  • 1 cup orange juice
  • 1 teaspoon potato starch (optional)
  1. Put the apricots and water in a saucepan and bring to a boil. Cook over medium heat until they are very tender. Cool and strain, reserving the cooking water, and process the apricots in the blender or food processor.
  2. Meanwhile, bloom the gelatine in 3 tablespoons cold water, then combine with the reserved water and heat over very low heat until completely dissolved. Cool.
  3. In the mixer whip egg whites, adding the sugar tablespoon by tablespoon, until firm peaks are formed.
  4. Fold the apricots and lemon juice.
  5. In another bowl whip heavy cream until thick and add the dissolved gelatine. Fold into the egg whites and apricot mixture.
  6. Pour into a lightly oiled ring mold, and put in the fridge for 8 hours or
  7. overnight.
  8. Raspberry and strawberry coulis (to serve)
  9. In a heavy saucepan boil the berries with sugar over medium heat, until they are juicy and start falling apart. Strain to smooth the sauce, and put back in the saucepan.
  10. Stir the potato starch in the orange juice.
  11. Bring the berries juice to a boil, and add the orange juice, stirring constantly until slightly thickened. Cool and store in the fridge.
  12. To serve:
  13. Unmold the bavarois, slice, and serve with berries coulis or custard.
Recipe by PERU DELIGHTS at http://perudelights.com/apricot-bavarois-bringing-back-sweet-memories/