Instructions: Puree apricots + juice with sugar. Add the juice and grated zest of the orange. Bring to the boil and simmer over med heat to evaporate some of the juice. Remove pan from heat.

Soak the gelatine in the cold water, add the hot milk, and stir over hot water until gelatine is dissolved. Add this to the puree. Allow to cool to room temperature.

Whip the cream, and fold it into the puree with the chopped dried apricots. Spoon it into a cup or mould and chill it in the refrigerator for about 3 hours or until set.

This may be unmoulded or served directly from the mould. To unmould, dip cup into hot water for 10 seconds and shake out gently.

Delicious served with fresh or poached fruit.

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