Redwood Cellars

Ingredients:

300 mls apricot-flavoured yoghurt
2 tablespoons custard powder
1 can (410g) apricot halves
1 tablespoon powdered gelatine
1/4 cup REDWOOD APRICOT NIP
Whipped cream (to serve)

Method:

1.) In a small saucepan combine yoghurt with custard powder. Bring to boil, stirring constantly.
2.) Remove from heat and divide between 4-6 small dessert dishes. Leave to cool.
3.) Meanwhile, drain apricots, reserving 2/3 cup syrup.
4.) Add gelatine to the reserved syrup and heat stirring until mixture is almost at boiling point and gelatine has dissolved.
5.) Remove from heat and stir in REDWOOD APRICOT NIP.
6.) Arrange apricot halves over cooled custard and carefully top up with apricot-jell mix. Refrigerate until set and serve with whipped cream.
Thanks to Diane Davidson for submitting this recipe.