Whipped Cream Part Two--Desserts

In part one, I shared interesting ways to use whipped cream. Now I'll show you more conventional ways to use the topping--as a food ingredient.

Apricot Cream Dessert

1 pound apricot halves
1 tbsp unflavored gelatin
3 tbsp cold water
2 tbsp lemon juice

Place apricots in a blender and process until smooth.

Soften gelatin in cold water.

In a medium saucepan, combine apricot puree, gelatin, lemon juice and sugar. Heat over low heat and stir until gelatin and sugar are dissolved.

Remove from heat and refrigerate about 30 min.

Fold in whipped cream. Pour into 4 dessert bowls and refrigerate until serving.

Check in again for my third part of the Whipped Cream Chronicles...fun with whipped cream!

Em Petrova
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http://www.empetrova.com/

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