Cold Desserts Recipes - Pasta Timbales With Apricot Sauce

Ingredients

• 100g/1 cup orzo

• 75g/1/3 cup caster sugar

• pinch of salt

• 25g/2 tbsp butter

• 1 vanilla pod, split

• 750ml/3 2/3 cups milk

• 300ml/1 1/4 cups ready-make custard

• 45ml/3 tbsp Kirsch

• 15ml/1 tbsp powered gelatin

• oil, for greasing

• 400g/14oz canned apricots in juice

• lemon juice

• fresh flowers, to decorate (optional)

---

Method:

1. Place the pasta, sugar, pinch of salt, butter, vanilla pod and milk into a heavy saucepan and bring to the boil. Turn down the heat and simmer for 25 minutes until the pasta is tender and most of the liquid is absorbed. Stir frequently to prevent it from sticking.

2. Remove the vanilla pod and transfer the pasta to a bowl to cool. Stir in the custard and add 30ml/2 tbsp of the Kirsch.

3. Sprinkle the gelatin over 45ml/2 tbsp water in a small bowl set in a pan of barely simmering water. Allow to become spongy and heat gently to dissolve. Stir into the pasta.

4. Lightly oil 4 timbale moulds and spoon in the pasta. Chill for 2 hours until set.

5. Meanwhile, liquidize the apricots, pass through a sieve and add lemon juice and Kirsch to taste. Dilute with a little water if too thick.

6. Loosen the timbales from their moulds and turn out on to individual plates. Serve with apricot sauce, decorated with fresh flowers if you wish.