Apricot & Redcurrant Pudding

Ingredients

For a ring tin or terrine mould, holding about 1 litre approx. 8 servings

600 g apricots, stoned
25 g dried apricots
1 dl orange juice
2 packets agar-agar powder
1 tbsp water
7 tbsp Granulated Hermesetas
250 g cream cheese, for example: Blanc battu
100 g redcurrants

Preparation

Combine fresh and dried apricots with the orange juice, bring to the boil and simmer for about 10 minutes, until soft.

Use a blender to purée the fruit, then pour back into the pan. Mix the agar-agar powder with the water, stir in the Hermesetas, and add to the purée. Again bring to the boil, stirring all the while; then simmer for 2 to 3 minutes.

Remove pan from heat, carefully fold in the cream cheese, and blend briefly till you have a smooth creamy mixture. Stir in the redcurrants, fill a ring tin or terrine mould with the mixture. Leave to cool, then put in the refrigerator for a couple of hours or overnight, until the pudding has set.

To serve: Briefly dip the mould in very hot water , then unmould the pudding, and cut into slices. Extra fruit and berries may be used as a garnish.

	kJ	kcal	Carbohyd.g	Fat
Recipe	2'891	687	127.0	2.0
Portion	361	86	16.0	0.0