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425 g/15 oz/1 large can of apricot
halves, drained, reserving the juice
15 ml/1 tbsp powdered gelatin
2 eggs, separated
50 g/2 oz caster (superfine) sugar
300 ml milk
1 Chocolate Flan Case, baked
75 ml/5 tbsp double (heavy) cream, whipped |
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Method:
Reserve a few apricots for decoration
and finely chop the remainder. Sprinkle the gelatin over 60 ml/4 tbsp
of the apricot juice in a small bowl. Leave to soften for 5 minutes,
then stand the bowl in a pan of hot water and stir until the gelatin
is completely dissolved. Beat the egg yolks and sugar together until
thick and pale. Heat the milk, pour over the egg yolk mixture and stir
until blended. Return to the pan and cook very gently, stirring, until
the mixture thickens. Do not allow to boil or the mixture will curdle.
Stir in the dissolved gelatin and chopped apricots. Leave until cold
and on the point of setting. Whisk the egg whites until stiff and fold
in with a metal spoon. Turn into the flan case (pie shell) and
decorate with whipped cream and the reserved apricots. Chill until
ready to serve.
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