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Apricot: Apricot Bavarian Cake #2




Source of Recipe


by becky
3 oz pkg. lemon gelatin
1 c boiling water
1 c apricot juice
1 c apricot pulp
3/4 c heavy cream, whipped


Add boiling water to gelatin and stir until dissolved. Add fruit juice; mix thoroughly and chill. When partly thickened, beat with rotary beater until mixture is light and fluffy. Add fruit pulp, then fold in whipped cream. Pour into individual molds and chill.

Unmold and serve with apricot sauce.

Apricot Sauce:
3/4 c apricot pulp (made from canned apricots)
3/4 c heavy cream
sugar


Drain canned apricots; mash or put through sieve. Beat cream until stiff, add to apricot pulp and sweeten to taste.