Puréed fruit mould

Puréed fruit mould

By
From
Encyclopedia of Food and Cookery
Serves
4-6

Ingredients

Quantity Ingredient
110g sugar
250ml water
750g apricots or red plums, halved and stoned
handful blanched almonds
3 teaspoons powdered gelatine

Method

  1. Dissolve sugar in water, then bring to the boil. Add fruit to syrup and poach gently for 10 minutes. Lift fruit out of syrup and pick out a few of the best halves.
  2. Place half a blanched almond in each of these reserved halves and arrange them rounded side up in a 20–23 cm sandwich tin. Allow to cool, then place in refrigerator.
  3. Sieve remaining poached fruit and make resulting purée up to 435 ml with the cooking syrup. Heat an extra 125 ml syrup and stir in gelatine briskly until dissolved. Add to fruit purée, stir well and allow to cool. When purée is almost on the point of setting, pour carefully over fruit halves arranged in the tin. Chill until set. Turn out, and serve with whipped cream.
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