Apricot Cream
A rich chilled cream of apricot marmalade, egg yolks, sugar, and gelatin, set in a mould and served unmoulded with whipped cream.
Historical recipe
Modernised adaptation of an early 20th‑century source. Not independently kitchen-tested by Attic Recipes. Quantities, temperatures, and food safety guidance have been updated for a contemporary kitchen — results may vary and errors may exist. Nutritional values, where provided, are estimates only and have not been laboratory tested. Always follow current food safety guidelines for your region. If you have a health condition, allergy, or dietary requirement, consult a qualified professional before preparing this recipe.
Use of this recipe is entirely at your own risk and subject to our Terms of Service and Privacy Policy. Attic Recipes accepts no liability for any adverse outcome.
- Eggs
- Dairy
Additional notes
-
Warning
This recipe contains a cooked egg yolk custard. The custard must reach 74°C (165°F) during preparation. Pregnant women, elderly individuals, young children, and immunocompromised individuals should ensure the custard is fully cooked to this temperature and that pasteurized eggs are used.
Use pasteurized eggs to reduce risk. A kitchen thermometer is strongly recommended to verify the 74°C safe temperature threshold.
-
Note
This recipe is high in saturated fat (approximately 8g per serving from egg yolks and heavy cream). Individuals managing cardiovascular health or cholesterol should be aware of the portion size.
- 1
Bloom the gelatin: place the 30g of gelatin powder in a small bowl and cover with cold water. Let it sit for 5 minutes until fully swollen. If using gelatin sheets, submerge them in cold water for the same time. Set aside.
- 2
Make the apricot base: stone and halve the 12 large ripe apricots (approximately 600g). Place them in a medium saucepan with the 80g of sugar and cook over medium heat, stirring frequently, for 20–25 minutes until the mixture is thick and jam-like and the fruit has completely broken down.
Tip Do not add water — the apricots will release enough liquid. Stir more frequently toward the end to prevent the base from scorching. - 3
Strain the apricot base: press the cooked apricot mixture through a fine-mesh sieve into a clean bowl, working it through with the back of a spoon. Discard the skins and any fibrous solids. Set the strained puree aside to cool slightly.
Tip The original recipe specified a hair sieve — the fine-mesh equivalent. A metal sieve is perfectly suitable; the period instruction to avoid a black wire sieve was likely a precaution against the acid in the fruit reacting with uncoated iron wire. - 4
Make the custard base: in a heatproof bowl, whisk together the 10 egg yolks and 150g of sugar until pale and slightly thickened. In a small saucepan, heat the 200ml of heavy cream over medium heat until it just begins to steam — do not boil.
- 5
Temper the yolks: slowly pour a ladleful of the hot cream into the yolk mixture while whisking constantly. Once combined, pour the tempered yolk mixture back into the saucepan with the remaining cream. Cook over low heat, stirring continuously, until the custard reaches 74°C (165°F) and coats the back of a spoon. Do not allow it to boil.
Tip Use a kitchen thermometer — 74°C is the safe minimum for an egg yolk custard. Above 82°C the mixture will curdle. - 6
Dissolve the gelatin: drain the bloomed gelatin and stir it into the hot custard immediately after removing from the heat. Stir until completely dissolved with no lumps remaining.
- 7
Strain the custard: pour the custard through a fine-mesh sieve into a clean large bowl to remove any cooked egg solids and ensure a smooth texture.
- 8
Combine: add the strained apricot puree to the strained custard and stir well to combine.
- 9
Cool while whisking: place the bowl over a larger bowl filled with ice and cold water. Beat the mixture continuously with a wire whisk for 8–10 minutes until it has cooled noticeably, thickened slightly, and become pale and aerated. Do not allow it to set in the bowl.
Tip This is the step that determines the final texture — continuous whisking over ice incorporates air and ensures the gelatin is evenly distributed before the mixture sets. - 10
Prepare the mould: rinse a 1-litre cream or jelly mould with cold water and shake out the excess, or lightly grease it with 1 teaspoon of almond oil or neutral oil.
- 11
Set the cream: pour the mixture immediately into the prepared mould. Place it in the refrigerator or over a bowl of ice and leave undisturbed for at least 60 minutes until fully set.
- 12
Unmould: when ready to serve, fill a large pan or bowl with hot water. Dip the base of the mould into the hot water for 5–10 seconds only. Run a thin knife around the edge if needed, then invert the mould onto a glass plate or serving dish.
- 13
Decorate and serve: whip the 100ml of heavy cream with 1 tablespoon of icing sugar to soft peaks. Spoon or pipe the whipped cream around the unmoulded cream and serve immediately.
Nutrition Information per 1 porcija (approx 160g)
Nutritional values are approximate estimates and may vary based on specific ingredients used, preparation methods, and portion sizes.
Serving Suggestions
Serve unmoulded on a glass plate or shallow bowl, decorated with whipped cream. Fresh apricot halves or a light apricot coulis alongside complement the set cream. The cream can also be portioned into individual ramekins or glasses before chilling, which eliminates the unmoulding step entirely.
About This Recipe
Moulded cream desserts occupied a particular place in the early 20th century kitchen — technically demanding enough to signal effort and skill, yet built from ingredients that a well-stocked middle-class household would have on hand in summer. This apricot version is a custard-based cream: egg yolks and sugar cooked with heavy cream, enriched with a concentrated apricot base, set with gelatin, and chilled in a mould until firm enough to turn out onto a plate.
The apricot base is made separately first — cooked with sugar to a thick, almost jammy consistency, then strained to remove the skins. This two-stage preparation concentrates the fruit flavour and ensures the final cream carries the apricot clearly through the richness of the custard, rather than disappearing into it.
The result is a dessert that sits somewhere between a panna cotta and a fruit mousse: firmly set, sliceable, golden, and unmistakably of its era.
Why It Works
Cooking the apricots to a marmalade consistency before incorporating them into the custard does two things. First, it drives off excess moisture, which would otherwise dilute the custard and interfere with the gelatin’s set. Second, it concentrates the natural pectin in the fruit, which contributes additional body to the finished cream alongside the gelatin.
The whisking step over ice — beating the combined cream continuously as it cools — is what separates a smooth, aerated result from a dense, heavy one. As the mixture cools, the gelatin begins to thicken it; the continuous agitation prevents large crystals from forming and distributes the setting agent evenly through the mass. Stopping too early produces streaks and an uneven texture; continuing past the point of slight thickening risks the mixture beginning to set in the bowl before it reaches the mould.
Modern Kitchen Tips
A kitchen thermometer is not optional here — the custard must reach 74°C to be safe, but must not exceed 82°C or the yolks will scramble. The window is narrow, and it is easier to hit with a thermometer than by eye.
If you want a lighter texture, reduce the gelatin to 12–15g. The cream will be softer and less firmly set — still unmoldable if chilled in a bowl with straight sides, but closer to a modern bavarois in texture than the period original.
Individual portions in glasses or ramekins are a practical alternative to the mould: no unmoulding anxiety, and the cream can be made a day ahead without any loss of quality.
A classic of early 20th century home cooking, preserved and adapted for the modern kitchen.
The Story Behind This Recipe
Historical Context
Early 20th century recipes of this type were built on a rich egg yolk and cream custard base — what was then understood as a standard cream preparation for moulded cold desserts. Home cooks of the period used sugar cubes rather than granulated sugar as a matter of habit; the quantity here was specified as 20 cubes for the fruit base and 150g for the custard. The instruction to avoid a black wire sieve was a practical precaution of the era: uncoated iron wire could react with acidic fruit, discolouring both the sieve and the puree. The period approach used a hair sieve — tightly woven horsehair — which is functionally equivalent to a modern fine-mesh sieve. The gelatin quantity of 30g reflects the period preference for a firmly set moulded cream that could hold its shape when turned out and presented at the table, sometimes well in advance of serving.
Modern Kitchen Adaptation
The original recipe gave no weight for the apricots, specifying only 12 large fruit. This has been standardised to approximately 600g based on an average weight of 50g per large apricot. Cooking time for the apricot base (20–25 minutes) is estimated from food technology standards for a marmalade-consistency fruit reduction at this sugar ratio — the original gave no time. Tempering of the egg yolks is made explicit with a target temperature of 74°C (165°F), which was not stated in the original but is required for food safety. The gelatin quantity of 30g is retained as written — this produces a firmly set, sliceable cream consistent with the period style. Modern cooks preferring a softer, more mousse-like texture can reduce the gelatin to 12–15g. Pasteurized eggs are recommended for serving to vulnerable groups. Almond oil is listed as the period mould-greasing fat alongside cold water as a modern alternative.
This recipe is an independent modern adaptation developed from historical sources in the public domain. It is provided for informational and educational purposes only and does not constitute professional dietary, nutritional, or medical advice. Food preparation involves inherent risks. The reader assumes full responsibility for safe food handling, ingredient sourcing, and adherence to current local food safety guidelines. The site operator accepts no liability for outcomes resulting from the preparation or consumption of this recipe.
One recipe.
Every week.
You Might Also Like
More recipes from the same category
Baked Apricot and Rice Trumpet Pancakes
Delicate pancakes filled with creamy rice porridge and layered with rich apricot marmalade, baked in a sweet milk custard.
Velvet Apple & Meringue Gratin
A decadent vintage dessert featuring apples slow-cooked in a butter-sugar syrup, topped with a cloud of lemon-scented meringue.
Carlsbad Imperial Cakes
A luxurious Bohemian yeast pastry featuring a rich butter dough, apricot jam centers, and a towering 'snow' meringue crown.