16 dec

Apricot Whip

Mrs Tom Lindsay, Trangie Branch

SERVES 4–6

1 x 410 g tin apricots in juice

1 packet orange jelly crystals

8 savoiardi (lady finger) biscuits

whipped cream, to serve

Drain the apricots, reserving 125 ml (½ cup) of the juice. Place the apricots in a food processor and purée until smooth. Combine the purée with the juice in a bowl.

Make the jelly according to the packet directions and cool to room temperature. Refrigerate until it starts to set.

Using an electric beater, whisk the jelly and apricot mixture in a bowl until foamy and holding its shape. Place the biscuits in the base of a 1.5 litre (6 cup) capacity bowl and spoon the mixture over.

Refrigerate for 3–4 hours or until firm. Serve with whipped cream.