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Apricot Cream

Ingredients.

Half a pint of Apricot Purée.

One gill of Syrup.

Half a pint of whipped Cream.

Three ounces of Castor Sugar.

One ounce of French Gelatine.

One teaspoonful of Lemon-juice.

Take a tin of apricots and strain them from the syrup, pass them through a hair-sieve. Take half a pint of this purée, add the sugar, and mix lightly with half a pint of double cream whipped. Dissolve the gelatine with a gill of the syrup you have strained from the apricots, add lemon-juice, and strain into the cream. Decorate a mould according to taste, set the mould in ice, pour in the cream, and set in ice till quite cold, then turn out and serve.