Dessert Recipes - Apricot Fruit Topper Recipe

Ingredients

• 1 packet of lemon-flavored jelly (jello)

• Boiling water

• 410 g/1 large can of apricots, drained, reserving the juice

• Finely grated rind of 1 lemon

• 150 ml/2/3 cup apricot yoghurt

• 150 g/5 oz green and black grapes, in tiny bunches

• 100 g/4 oz cherries, in pairs or threes

• 1 egg white

• Caster (superfine) sugar, for frosting

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Method:

1. Break up the jelly and place in a measuring jug. Make up to 150 ml/2/3 cup with boiling water. Stir until completely dissolved.

2. Make up to 300 ml/1 1/4 cups with the apricot juice. Puree the apricots in a blender or food processor and stir into the jelly with the lemon rind and yoghurt.

3. Mix well, then turn into a 600 ml/2 1/2 cup wetted jelly (jello) mould. Chill until set.

4. Meanwhile, brush all the clusters of fruit with egg white and sprinkle liberally with caster sugar. Place on a sheet of greaseproof (waxed) paper to set.

5. Turn the jelly out on to a serving dish and arrange clusters of fruit on top ,and round the edge. Serve cold.