Ingredients for six persons: 600 g apricots
2 egg whites 120 g sugar 5 dl cream
Pinch of salt Method:
First Remove the seeds of apricots.
Put the apricots in a blender and frullatale taking care to keep at least 100 g of pulp aside.
Put the cream in the freezer for about 15 min. the blender along with the whips. After this time mounted
cream with 30 grams of sugar.
Whip egg whites until stiff while the rest are mounting add sugar and beat to mount not end the mixture firmly.
apricot cream, add cream and the clear, stirring from bottom to top
ramequins Take six glass and line with baking paper twice as high in the container, and pour into a previously prepared cream, put in freezer for several hours. Pull out
Suffle and garnish with a little 'cream of apricots at the beginning of the recipe you put aside.
good appetite.
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