Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Apricots
Egg mixture
To bake
Utensils
4 ovenproof dishes, approx. 200 ml each, greased
How it's done
Apricots
Place the apricots in the prepared dishes.
Egg mixture
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.
To bake
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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