Apricot Delice

Apricot Delice
by Feli Chic'Cuisine

A fluffy mouse base with a layer of fruit jelly on top makes this dessert doubly delicious.


Serves 8

  • 500 g ¬†(14 oz cans) ¬†apricot in natural juice

  • 4 Tbsp sugar

  • 5 Tbsp lemon juice¬†

  • 5 Tbsp powdered gelatine

  • 390g ( 15 oz) low fat ready-made pudding

  • 2/3 cup plain yogurt

  • 1 apricot, sliced

  • fresh mint sprig, to decorate

  • almonds, to decorate (optional)

  • whipped cream, to decorate (optional)


1. Line the base with parchment paper of a¬†9-in ( 23 cm )¬†cake pan.‚Äč

‚Äč2. Drain the apricots, reserving the juice. Put the apricots in a food processor or blender, together with ¬†the sugar and 4 tbsp of the apricot juice. Blend to a smooth puree.¬†

‚Äč3. Measure 2 tablespoon of the apricot juice into a small bowl. Add the lemon juice, then sprinkle on 2 tsp of the gelatine. Let stand for about 3 minutes, until¬†spongy.

4.  Stir the gelatine into half of the puree and pour into the prepared pan. Chill in the fridge for 1 1/2 hours, or until firm.

ÔĽŅ5. Sprinkle the remaining 3 teaspoon gelatine over 4 tablespoon of the apricot juice. Let stand for about 3 minutes, until spongy. Mix the remaining apricot puree with the pudding, yogurt and gelatine. Pour onto the the cake pan and chill for 3 hours or¬†overnight.

‚Äč6. Dip the cake tin into hot water for few seconds and unmold the cake onto¬†serving plate, and peel of the lining paper. Decorate with the sliced apricot and mint sprig. Pipe whipped cream around the edge, if desired.

Apricot Delice
Apricot Delice
Very little is needed to make a happy life; it is all within yourself, in your way of thinking. Marcus Aurelius

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