Ingredients

• 430 g Tree Top Apricot Puree 32 Brix B/F CS (300619)
• 134 g granulated sugar
• 230 g freshly squeezed orange juice
• 14.20 g powdered gelatin
• Light cream, optional

Directions

Mix apricot puree, sugar and orange juice in a medium size saucepan. Heat, stirring until the sugar has dissolved. Simmer for 1 minute.

Pour 3 tablespoons of the mixture into a small heatproof glass bowl; sprinkle the gelatin over it and let stand for about 5 minutes to soften.

Place the bowl over a saucepan of hot water and heat until the gelatin has dissolved. Slowly pour into the apricot mixture, stirring constantly. Pour this mixture into a 4-cup measuring cup. Add orange juice to the 2½ cup line.

Pour the apricot mixture into a serving bowl, or 4 individual dishes, and chill until set. To serve, pour a thin layer of cream over the surface.

Serves 4.