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Apricot Mould

ingredients

serves 6
750 ml milk
65g ground rice
1 tbsp hot water
4 tbsp apricot jam
2 tbls (25 g) caster sugar (superfine granulated)
125 ml (4 fl oz) double cream (heavy cream)
1 tbsp apricot liqueur (optional)

method

1. Bring the milk to boiling point and sprinkle in the ground rice.

2. Cook gently, stirring all the time, for 5-10 minutes, until the mixture is smooth.

3. Mix the hot water and jam together, sieve, and add to the ground rice with the sugar.

4. Pour into a wetted 750 ml ring mould and leave for about 2 hours to set.

5. Whip the cream, with the liqueur if used, until just stiff.

6. Turn the mould out on to a serving dish and fill the centre with the cream.

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