Mary, from St Albans...
Apricot Brandy And Caramel Dessert
A beautiful rich creamy dessert suitable for entertaining
5 Votes
Since September 26th
Ingredients
- Bottom Half
- 2 eggs
- 85 g sugar
- 1 D gelatine
- 90 mls hot water
- 2 T of apricot brandy
- 150 mls cream { approx. }
- Topping
- 6 T cream
- 2 T butter
- 1/3 cup brown sugar
Directions
- Method
- Separate eggs. Beat yolks and sugar together. Dissolve gelatine in ½ cup hot water and cool.
- Add dissolved gelatine to egg yolk and sugar mixture. Add 1 T or more of brandy.
- Fold in stiffly beaten egg whites and approx 1 cup whipped cream.
- Set in fridge at least 40 minutes
- Topping; Mix together cream, butter and sugar. Boil gently together for 3 - 4 mins.
- Cool, and pour over bottom half. Decorate with whipped cream and chocolate curls.
| Serves | Cooking Time | Prep Time |
|---|---|---|
| 4 parfait dishes | 10 mins | approx 20 mins |
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