Cups of cream and apricots
Instructions
During the night you soften the apricots in a little water.
The next day put them to cook slowly with sugar and, leaving aside only four for decoration, pass through a sieve or blender.
You will get a thick purée to which you will add the gelatine, previously softened in water and then dissolved in a small pot.
Whip the cream with vanilla sugar and add to the mixture before it cools down, stirring from the bottom up (leave some whipped cream for garnish).
Pour the cream into four bowls and garnish each with a piece of apricot, cream and candied walnuts kernels.
Ingredients and dosing for 4 persons
- 125 g of dried apricots
- 100 g of sugar
- 6 sheets of isinglass
- 25 cl of cream
- 1 sachet of vanilla sugar
- 12 candied walnuts kernels