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Frozen Apricot Cream Pie
Frozen Apricot Cream Pie
Pastry

Frozen Apricot Cream Pie

6 hours
Easy
12
Keep my screen awake
  • Ingredients
  • Method

Ingredients

  • CREAM SHELL
  • 300ml Thickened Cream
  • 1 Tablespoon Chelsea Caster Sugar
  • 2 Tablespoons Brandy
  • 8 Macaroons
  • FILLING
  • 825g Apricot Halves
  • 1 Tablespoon Brandy
  • 1 Tablespoon Chelsea Honey Maple Flavoured Syrup
  • 2 Teaspoons Gelatine

Chelsea Products in Recipe

Caster Sugar

Caster Sugar

The fine crystal of Chelsea...
Honey Maple Flavoured Syrup

Honey Maple Flavoured Syrup

Chelsea Honey Maple...
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Method

Beat the cream until thick, gradually add Chelsea Caster Sugar and brandy. Fold in the crushed macaroons.
Oil a springform tin (21cm) and put in the mixture, heaping round the sides to form a shell. Freeze until firm.
Drain the apricots in the centre of the shell. Combine in a saucepan the reserved syrup, brandy, Chelsea Honey Maple Flavoured Syrup and gelatine.   Stir over low heat until gelatine has dissolved.
Refrigerate until the consistency of egg white and then spoon over the apricots.
Freeze at least 10 mins or until needed. Release from tin carefully.
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How to Choose SugarFor Baking?
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How to Choose SugarFor Baking?

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