Donkey`s Apricot – Vanilla – Cream
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Dessert |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
- 500 g apricot (s)
- 75 grams sugar
- 1 teaspoon lemon peel
- 2 teaspoons lemon juice
- 6 teaspoons apricot brandy
- 3 egg yolks
- 2 vanilla pod (s)
- 2 sheets gelatin
- 250 g cream
Print Recipe
Pin Recipe Instructions
- Wash the apricots, cut in half, stone and quarter.
- Cook with 50 g sugar, lemon juice and zest, as well as the apricot brandy for 15 minutes over a mild heat in a closed saucepan.
- Drain well in a colander. Catch the brew.
- Pour the fruits into a dessert bowl and chill.
- Beat the egg yolks with the remaining sugar, the pulp of the two vanilla pods and the apricot stock over the hot water bath until creamy.
- Soak 2 sheets of gelatine, dissolve dripping wet over a mild heat and stir into the egg cream with a whisk.
- Whip the cream until stiff and fold into the cold custard.
- Pour the cream over the apricots and chill.
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