Summary

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

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Instructions

1. Wash the apricots, cut in half, stone and quarter.
2. 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.
3. Drain well in a colander. Catch the brew.
4. Pour the fruits into a dessert bowl and chill.
5. 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.
6. Soak 2 sheets of gelatine, dissolve dripping wet over a mild heat and stir into the egg cream with a whisk.
7. Whip the cream until stiff and fold into the cold custard.
8. Pour the cream over the apricots and chill.