Apricot fool

Imperial
12 oz dried apricots
12 fl oz water
3/4 pint custard
2 tablespoons double cream
sugar
1 egg white, stiffly whisked
whipped cream, to decorate

Metric
350 g dried apricots
350 ml water
450 ml custard
2 x 15 ml spoons double cream
sugar
1 egg white, stiffly whisked
whipped cream, to decorate

Place the apricots and water in a large deep dish. Cover with cling film and MICROWAVE ON HIGH for 12 minutes. Allow to cool, then puree in a blender or press through a sieve. Beat the custard and cream into the puree and add sugar to taste. Fold in the egg white, then chill until firm. Decorate with the whipped cream.
Serves 6