APRICOT SNOW

Preparation Method :

• Tip the blancmange powder into a 7 cups bowl. Mix smoothly with 50 ml of the measured milk.
• Pour the remaining milk into a basin. Heat, uncovered, on Full for 4 minutes. Blend into the blancmange mixture. Add the sugar and stir thoroughly.
• Cook, uncovered, on Full for about 2 minutes, beating every minute or until smooth and thickened.
• Whisk in the apricot puree and egg yolks. Cover and allow to cool to lukewarm.
• Beat together the egg whites and lemon juice to stiff peaks.
• Whisk half into the blancmange mixture, then gently fold in the remainder with a large metal spoon. Spoon into glasses.
• Cover and chill for several hours. Sprinkle each lightly with lemon peel before serving.