Apricot cream
Instructions
Bear in bathroom the isinglass in cold water.
Cook over low heat with chopped apricots 130 g sugar.
Blend, add the isinglass squeezed.
Put in the refrigerator.
Add to cream one or two ice cubes, chopped and mount it.
In a pan place the egg white in a Bain-Marie with the remaining sugar until you obtain a meringue-type compound.
Set aside and let cool.
Shuffle the three preparations and distribute them in cups.
Ingredients and dosing for 6 persons
- 600 g of apricots
- 180 g of sugar
- 2 sheets of isinglass
- 30 cl of cream
- 1 egg whites