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Apricot Cream  Veg  CD DP    35mins plus cooling

Serves 4    Cold  Vegetarian  Fruit  Desserts Puddings 

 

Ingredients:

75g/30z Miniature Pasta

600ml/20fl.oz. Milk

2 tbsp Sugar

Vanilla Essence

1 x 200g/7oz tin Apricot Halves

150ml/5fl.oz. Double Cream

 

Instructions

 

1. Place the pasta and milk in a pan, bring to the boil, stirring then simmer for 30 minutes until the pasta is tender, adding a little more milk if necessary. Stir in the sugar and vanilla essence and allow to cool.

 

2. Reserve a few of the apricot halves for decoration and chop the remainder.

 

3. Once the pasta is cold, fold in the whipped cream together with the chopped apricots. Pour into individual glasses and decorate with the reserved apricot halves.

 

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Key techniques required to make this recipe

 

Bake - To cook in an enclosed oven

Beat To introduce air into a mixture using a utensil such as a wooden spoon, fork or whisk, in order to achieve a lighter texture.

 

Freezing/Make ahead

 

Tips, Options and Substitutions

 

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Main equipment required to make this Recipe

 

Mixing Bowl

Wooden or Plastic Spoon

 

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