Apricot and Orange Cream (Cream Aux Abricots Et Oranges

• 1 lb apricot
• 12 cup sugar
• 12 cup water, plus 2 tbsp
• 2 large oranges, grated rind and juice only
• 1 tablespoon gelatin powder
• 1 14 cups heavy cream (35%)
• 12 teaspoon demerara sugar

1. Stew the apricots in the sugar and water until very soft.
2. Puree the apricot & syrup mixture in a blender.
3. Stir in the orange rind and the juice of 1 orange.
4. Put the remaining orange juice with the gelatine in a small bowl over a pan of simmering water.
5. Leave until the gelatine has dissolved.
6. Stir into apricot mixture and cool.
7. Whip all byt 3 Tbsp of the cream until soft peaks are formed.
8. When the apricot mixture begins to thicken fold in the cream.
9. Pour into a 4 cup serving dish and refrigerate until set.
10. Just before serving pour the remaining cream over it and sprinkle it with the raw (Demerara) sugar.

apricot, sugar, water, oranges, gelatin powder, heavy cream, sugar

Taken from www.food.com/recipe/apricot-and-orange-cream-cream-aux-abricots-et-oranges-373038 (may not work)