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Betty Bossi Koch-Center
4 ovenproof dishes, approx. 200 ml each, greased
How it's done
Place the apricots in the prepared dishes.
Using the whisk on a mixer, beat the eggs, egg yolks, sugar and vanilla sugar in a bowl until the mixture becomes lighter in colour and the sugar has completely dissolved. Combine the cornflour and sour single cream, mix into the egg mixture. Beat the egg white with the salt until stiff, fold carefully into the egg mixture using a rubber spatula, spread on top of the apricots. Scatter the almonds on top.
Approx. 30 mins. in the lower half of an oven preheated to 200°C. Remove from the oven, allow to cool slightly, dust the clafoutis with icing sugar, serve lukewarm.
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