1 cup apricots pureed (dry apricots soaked over night and then pureed next day)
2 Oz White Milk chocolate
1 cup sugar
2 pouch gelatin
For garnish:
Few dried apricots sliced
White chocolate grated
Instructions
For the crust
Combine graham cracker crumbs, sugar, butter and chocolate.
Press the mixture into the base of the spring foam pan.
Refrigerate for at least an hour or more.
Filling
Whisk 1 cup of whipping cream till it forms soft peaks
Add half of the sugar and vanilla essence.
Soak gelatin in cold water for 30 seconds, and then heat the water in microwave till it is dissolved. Add the gelatin to the cream and whisk for 10-15 seconds.
Pour the mixture into the pie crust and refrigerate.
Blend ¼ cup of the remaining cream till it forms soft peaks, and fold in the apricot puree.
Whisk rest of the sugar.
Dissolve half of the gelatin mixture in warm water (follow the steps above) and add to the puree mix.
Layer the puree mix over the cream in the pie crust and return to the refrigerator.
Melt white chocolate in a bowl in the microwave. Heat the bowl for 30 seconds and repeat the process until the chocolate is melted (fork test it after every 30 second interval).
Whist rest of the cream to the melted white chocolate and whisk the cream into soft peak.
Add remaining of the gelatin.
Layer this chocolate mixture over the cream and apricot puree ( I had forgotten to add gelatin to this part, hence the gooey runny chocolatey mess that happened later on.)
Refrigerate for 3 hours.
Note: Instead of gelatin, you can also add cream cheese or eggs at room temperature.
Recipe by The Lady 8 Home at https://www.thelady8home.com/white-chocolate-and-apricot-no-bake-pie/