Apricot delice







Cook Time

285-290 Min


  • 850g/13/4lb canned apricots in natural juice
  • 50g/2oz granulated sugar
  • 25ml/1fl oz freshly squeezed lemon juice
  • 5 teaspoons powdered gelatine
  • 425g/15oz low-fat ready to-serve custard
  • 150ml/5fl oz Greek-style yogurt
  • 1 ripe apricot, sliced, to decorate
  • Line the bottom of a 1.2-litre/2pt cake tin with baking parchment.
  • Drain the apricots, reserving the juice. Put the apricots in a blender or food processor together with the sugar and 4 tablespoons of the apricot juice. Purée until smooth.
  • Measure 2 tablespoons of the apricot juice into a small bowl. Add the lemon juice, then sprinkle over 2 teaspoons of the gelatine. Leave for about 5 minutes until spongy.
  • Stir the gelatine into half of the purée, and pour into the prepared tin. Chill in the refrigerator for 1 1⁄2 hours or until firm.
  • Sprinkle the remaining gelatine over 4 tablespoons of the reserved apricot juice. Leave for about 5 minutes until spongy. Mix the remaining apricot purée with the custard, yogurt and gelatine. Pour on to the layer of set fruit purée, and chill for 3 hours.
  • To serve, dip the cake tin into hot water for a few seconds, and unmould the delice onto a serving plate. Peel off the lining paper. Decorate the top with the sliced apricot.
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