Tangerine and Apricot Dream
Ingredients
1 Tangerine jelly
1 can (411g) Apricot halves in juice
1 small can (170g) evaporated milk
Cooking Steps
Step 1
Dissolve the jelly cubes in 3 tbsp of hot water in a microwave. Add the reserved apricot juice and make up to 3/4pint with cold water. Refrigerate the jelly until just beginning to set.
Step 2
Whisk the evaporated milk until thick and double in volume, then whisk in the half-set jelly.
Step 3
Chop the apricots halves and stir into the jelly mixture, (reserving 2 or 3 for decoration).
Pour into a 2-pint dish and refrigerate for 4 hrs or overnight until set.
To serve dip the dish into hot water for a few seconds, invert, shake slightly to loosen
then revert.to a plate. Decorate on the top with sliced apricots.