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Crimean Apricot Cream Delight

Yield: 4 Servings

Ingredients and directions for this recipe

3/4 c Apricot pulp
3 ea Eggs seperated
1/2 c Whipping cream
1 c Milk
1/3 c Sugar
1 ts Lemon juice (fresh)
1/2 ts Vanilla
1 pk Gelatin unflavored type

Dissolve the gelatin in a small amount of lukewarm water. Beat sugar
& egg yolks slowly adding milk, stir constantly. Cook this mixture in
a double-boiler until thickened, be sure to stir constantly. Add the
gelatine and stir until completely dissolved. Allow to cool to
room-temp. Crush the apricot pulp through a fine sieve or use a food
processor. Add vanilla & lemon juice to the apricot pulp.Add this
mixture to the gelatin mixture and mix completely. Whip the egg
whites until stiff and the same witht he whipping cream.Combine these
two ingedients and fold into the other mixture. Pour into molds of
your choosing or into small bowls and chill for 2 hours. NOTE: These
maybe garnished with a dollop of whipped cream or a drizzle of
chocolate sauce. ORIGIN: Galina Boliyuk, Kyiv-Ukraine, Circa 1999

See also:
Previous recipe Crillo De Pollo
Next recipe Crimini-shingled Mahi Mahi W/garlic Mashed Potatoes

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I Sfinge Di San Giuseppe
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