Directions:
- Prep does not include chill time
- Put the apricots and 4 and 1/2 oz (130 grams) of the sugar in a saucepan and cook over a low heat until tender.
- Meanwhile, fill a small bowl with water, add the gelatine and leave to soak.
- Transfer the apricots to a food processor and process to a puree, then scrape into a bowl.
- Drain and squeeze out the gelatine, stir it into the puree and chill in the refrigerator.
- Mix together the cream and ice cubes and beat well.
- Stiffly whisk the egg white with the remaining sugar in a heatproof bowl over a pan of barely simmering water until firm and foamy.
- Remove from the heat and leave to cool.
- Mix the three mixtures together and divide among individual dishes.
- Chill well
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 34.7 Kcal (145 kJ) | ||
| Calories from fat | 0.09 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.01g | 0% | |
|---|---|---|---|
| Cholesterol | 0.03mg | 0% | |
| Sodium | 27.74mg | 1% | |
| Potassium | 12.73mg | 0% | |
| Total Carbs | 0.16g | 0% | |
| Sugars | 0.13g | 1% | |
| Dietary Fiber | 0.02g | 0% | |
| Protein | 8.64g | 17% | |
| Vitamin C | 0.1mg | 0% | |
| Iron | 0.1mg | 1% | |
| Calcium | 5.7mg | 1% | |
| Amount Per 100 g | |||
| Calories | 219.14 Kcal (917 kJ) | ||
| Calories from fat | 0.58 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.06g | 0% | |
|---|---|---|---|
| Cholesterol | 0.2mg | 0% | |
| Sodium | 175.19mg | 1% | |
| Potassium | 80.37mg | 0% | |
| Total Carbs | 1.03g | 0% | |
| Sugars | 0.83g | 1% | |
| Dietary Fiber | 0.12g | 0% | |
| Protein | 54.59g | 17% | |
| Vitamin C | 0.5mg | 0% | |
| Iron | 0.6mg | 1% | |
| Calcium | 36.2mg | 1% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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