This recipe is taken from the 1979 Milk Calendar. This is the Apricot Bavarian recipe.
- Prep: 15 min
- Cooking: 15 min - 20 min
- 1 cup (250 mL) dried apricots
- 1 1/2 cups (375 mL) water
- 1/2 cup (125 mL) sugar
- Grated rind of one lemon
- 6 oz (185 g) vanilla pudding mix (not instant)
- 2 cups (500 mL) Milk
- 2 egg yolks
- 1 pouch (1/4 oz/7 g) of unflavoured gelatin
- 1/4 cup (60 mL) cold water
- 2 egg whites
- 1 cup (250 mL) 35 % cream
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In a small saucepan combine apricots, water, sugar and lemon rind. Bring to boil; cover and simmer for 15 minutes. Drain syrup and add enough water to make 2 cups (500 mL). Chop apricots coarsely and set aside.
In a medium saucepan blend pudding mix, milk, apricot syrup and egg yolks. Cook over medium heat, stirring constantly, until pudding thickens and comes to a full boil.
Sprinkle gelatin over cold water and let stand until softened; add to hot pudding and stir until dissolved. Add chopped apricots and chill until pudding starts to set.
Beat egg whites until stiff but not dry. Whip cream. Fold egg whites and cream into pudding mixture. Pour into serving dish and chill until firm.