Puree apricots in food processor	Stir puree into custard mixture

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Apricot Bavarian With Raspberry Sauce

Source: St. Louis Post-Dispatch, November 7, 1984

Yield: 6 to 8 servings

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Ingredients

• 2 egg yolks

• 1/4 cup granulated sugar

• 1/2 cup milk

• 1 1/2 tsp unflavored gelatin

• 1 Tbsp cold water

• 4 oz dried apricots

• 1/4 cup water

• 1 Tbsp apricot brandy

• 2 Tbsp apricot preserves

• 1 cup whipping cream

• Raspberry sauce (see recipe)

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Preparation

Beat egg yolks and sugar until thick and light in color. Scald milk and stir in. Place in a double boiler and cook over hot water, stirring until custard coats a spoon. Soften gelatin in cold water; stir into the custard and stir until gelatin dissolves.

In a food processor or electric blender, puree the apricots with water, brandy and preserves. Stir into the custard mixture. Whip cream until stiff and fold in.

Spoon mixture into individual molds, about 6-ounce size, or one large mold or soufflé dish. Cover and refrigerate until firm, about 2 hours. To unmold, dip mold(s) in hot water and turn out on dessert plates. Spoon about 1/4 cup raspberry sauce around each mold.

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Raspberry sauce

• 1 1/2 cups raspberries

• 2 Tbsp granulated sugar

• 2 tsp fresh lemon juice

• 2 Tbsp black currant liqueur

Combine raspberries, sugar, lemon juice and liqueur in food processor or electric blender; puree. Strain puree through a fine sleeve to remove seeds. Chill.