Apricot cream (2)
Instructions
Rattle off the apricots and cook them with sugar, wine and a piece of cinnamon for about 15 minutes or until they will be soft.
Pass them through a sieve eliminating cinnamon.
Dissolve the cornstarch in 2 tablespoons of water and stir into the apricot Compote.
Put on the heat and Cook, stirring constantly, until the custard has thickened.
Allow to cool, then add 1 tablespoon of brandy and whipped cream without sugar.
Ingredients and dosing for 4 persons
- 400 g of ripe apricots
- 100 g of sugar
- 25 cl of white wine
- 1 piece of cinnamon whole
- 20 g of corn starch
- 1 tablespoon of brandy
- 200 g of whipping cream
- Some of leaves fresh mint