Name: Apricot Cream a LA Princesse
Ingredients: Apricots; Noyau (apricot liqueur); Apricot yellow coloring; Clear jelly; Gold leaf; Pink and white jelly

Apricot Cream a LA Princesse

Ingredients

Directions

Make a cream by blending apricots through a sieve with a little noyau.
Color the cream with apricot yellow coloring.
Prepare a mold with a decorative top and fill it with clear jelly, adding gold leaf while it's still half-liquid.
Once the jelly is set, pour in the apricot cream.
When ready to serve, turn out the mold and garnish with alternating tufts of pink and white jelly.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.