Quick apricot whip







Cook Time

00-00 Min


  • 400g/14oz canned apricot halves in juice
  • 1 tablespoon Grand Marnier
  • 175ml/6fl oz Greek-style yogurt
  • 1 tablespoon flaked almonds, toasted
  • Drain the juice from the apricots, and put the fruit and Grand Marnier in a blender or food processor. Purée until smooth.
  • Spoon alternate layers of fruit purée and yogurt into four tall glasses. Top with almonds and chill until ready to serve


  1. Fresh Apricots: Choose ripe and fresh apricots for optimal flavor. Avoid overripe or bruised fruits.
  2. Pit Removal: Thoroughly remove the pits from the apricots before processing. Check each apricot to ensure no pits are accidentally left behind.
  3. Chilling Ingredients: Ensure that any dairy products, like whipped cream, are well-chilled before incorporating them into the recipe.
  4. Whipping Cream Temperature: Use heavy whipping cream that is very cold. This helps in achieving stiff peaks during whipping.
  5. Sugar Gradual Addition: Add sugar gradually while whipping the cream. This ensures even sweetness and a smooth texture.
  6. Blending Apricots: Process the apricots in a blender until smooth. Be cautious with the blender, ensuring it’s tightly sealed to prevent any splattering.
  7. Gelatin Dissolution: If using gelatin, dissolve it completely in warm water before adding it to the apricot mixture. Ensure there are no lumps.
  8. Gentle Folding: When combining the whipped cream with the apricot mixture, fold gently to maintain a light and airy texture.
  9. Chilling Time: Allow the Quick Apricot Whip to chill for an adequate time to enhance flavors and achieve the desired consistency.
By following these precautions, you’ll create a delicious and refreshing Quick Apricot Whip.



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