Apricot Bavarian Cream

Ingredients

250 g (8 oz) dried apricots
7 1/2 dl (3 cups) water
1 1/4 dl (1/2 cup) sugar
8 sheets (8 tsp. powdered) gelatin
4 eggs
4 dl (1 2/3 cups) whipping cream

Instructions

1) Soak the apricots in the water overnight.

2) Cook until tender in the soaking water with 3 Tbs. of the sugar, 5-8 minutes. Mash. Remove 3 Tbs. and reserve for the sauce

3) Soak the gelatin sheets in cold water (or sprinkle powdered gelatin over 3 Tbs. apricot liquid) 5 minutes to soften.

4) Squeeze excess water from the sheets (disregard for powdered gelatin).

5) Melt the gelatin over low heat. Stir into the hot apricot mixture.

6) Beat the eggs with the remaining sugar until light and lemon-colored.

7) Lightly whip the cream.

8) Fold the egg mixture and the cream into the apricot mixture.

9) Pour into a rinsed 2-liter (quart) mold. Refrigerate at least 3 hours.

10) Unmold and serve with a sauce made from the reserved apricot puree mixed with 3 Tbs. water