Apricot royal
Instructions
Drain the apricots from the liquid, cut the halves into wedges and place them in a buttered soufflé mould.
Blend remaining apricots raspberry collection cleansed and washed and the raspberry brandy.
Pour the cream over the cloves into the mold.
Mount Snow the egg white with the icing sugar and place it on the cream, covering it up.
Put in hot oven for 10 minutes and off.
Just before serving, turn on the grill and allow to Brown the cake for 2 minutes.
Ingredients and dosing for 4 persons
- 1000 g of apricots in syrup
- Butter
- 100 g of raspberries
- 2 tablespoons of raspberry schnapps
- 1 egg whites
- Icing sugar