Bavarian Apricot Pudding

Bavarian Apricot Pudding

Ingredients
1 cup chopped dried apricots
1 1/2 cups water
1/2 cup sugar (honey is optional)
6 oz vanilla pudding mix (not instant)
2 cups camel milk
2 eggs (separate yolk and whites)
1 pouch (1/4 oz) of unflavored gelatin
1/4 cup cold water
1 cup (35 %) heavy cream
Grated rind of one lemon


Preparation Method
In a small saucepan combine chopped apricots, water, sugar and lemon rind. Bring to boil; cover and simmer for 15 minutes.
To apricot sauce, add in pudding mix, camel milk 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, then chill until pudding starts to set.
Beat egg whites until stiff but not dry, add in heavy cream.
Fold egg whites and cream into pudding mixture.
Pour into serving dish and chill until firm.

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