Yield: 4 servings
|375 grams||Creme fraiche|
|375 grams||Whipping cream|
Melt gelatin with a little cream.
Add vanilla and sugar, fold into creme fraiche.
Whip cream and fold into creme fraiche mixture.
Pour into individual moulds.
Allow to set in fridge for 2 hours.
Serve on plate, garnish with apricots.
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Carlton Food Network
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