1 cup of water (240 ml)
300g of dried apricots, pit removed
1 cup of heavy cream (240 ml)
1/2 cup of powdered sugar (90 g)
1/2 teaspoon of grated lime zest
1 cup of water (240 ml)
300g of dried apricots, pit removed
1 cup of heavy cream (240 ml)
1/2 cup of powdered sugar (90 g)
1/2 teaspoon of grated lime zest
In a medium saucepan, combine the water and apricots and bring to a boil over high heat
Simmer for about 5 minutes or until the apricots are tender
Remove from heat, blend in a processor or blender until smooth, then return to the saucepan
Add the heavy cream, powdered sugar, and grated lime zest
Bring to a simmer over medium heat, stirring constantly, until the mixture thickens at the bottom of the pan
Let cool and fill the cake
If desired, store in the refrigerator in an airtight container for up to 24 hours before serving
Calories: 1,750
