Apricot Sauce
A silky cake filling sauce made with dried apricots as the base, combined with gelatin and fresh cream.
Ingredients
powdered gelatin
1 tsp
water
175 ml
dried apricots
180 g (6 oz)
heavy cream
150 ml
Instructions
1
Dissolve the gelatin
Place the powdered gelatin in a cup, add 2 tbsp water, and set aside to swell. Heat the cup over a bain-marie until the gelatin dissolves.
2
Simmer the apricots
Place the apricots and the remaining water in a heavy-bottomed saucepan. Cover and simmer gently until the apricots are soft and the liquid has evaporated.
3
Blend the sauce
Transfer the apricots and dissolved gelatin to a food processor and blend until smooth. Stir in the heavy cream to make the sauce even silkier.
