- 1 c. bananas (1 - 1 1/2 small bananas)
- 1/2 c. dried apricots
- Juice of 1 lemon
- 1 c. water
- 1 c. sugar
- 2 tsp. gelatine
- 1 pt. heavy cream
Place apricots in a small sauce pan of hot water and simmer until soft.
Once the apricots have softened place them, the bananas and lemon juice in a blender and puree
Add 1/2 cupful of the water to the sugar in a sauce pan and cook until a thick sirup is formed. Add this to the fruit purée.
Soften the gelatine in 1/4 cupful of cold water, heat the remaining 1/4 cupful to the boiling point, and dissolve the gelatine.
Add the gelatine to the fruit mixture and place in a pan of ice water to cool.
Whip the cream until it is stiff and fold this into the fruit mixture when it begins to thicken.
Mold, pack in ice, and freeze.
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