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
Feta crème
To caramelize
Utensils
For 4 ramekins, approx. 150 ml each
How it's done
Apricots
In a bowl, mix the apricots with all the other ingredients up to and including the pepper, spread on a baking tray lined with baking paper.
To bake
Approx. 15 mins. in the upper half of an oven preheated to 240 °C. Remove from the oven, allow to cool slightly, place in a measuring cup.
Feta crème
Add the feta to the apricots, puree. Pour the mixture into the ramekins, chill for at least 2 hrs.
To caramelize
Sprinkle sugar on top of the crème and caramelize carefully with a blowtorch. Top with the cured ham.
| Serve with: | Toasted sourdough bread |
|---|
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