Apricot fool
For a truly delicious apricot fool and a flavour that never cloys try this method which is sufficient for four persons. You will need: — l|-21b ripe apricots J cup cream 1 egg white 2 tablespoons Kirsch 1 teaspoon almond essence Sugar Ground almonds. Method: Halve and stone apricots and cook in a minimum of water (about } cup) with the almond essence over low heat. When soft, whirl in electric blender or press through a sieve to make a puree. Add sugar to taste and stir until dis-
solved. Beat cream until thick and fold into cooled puree. Add Kirsch (or Cherry Brdndy) and finally fold in the stiffly beaten egg white. Chill well and serve in individual custard glasses sprinkled with ground almonds.
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Bibliographic details
Press, Volume CXIV, Issue 33463, 19 February 1974, Page 7
Word Count
125Apricot fool Press, Volume CXIV, Issue 33463, 19 February 1974, Page 7
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