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
Vanilla custard
Apricots
Jelly
Utensils
4 bowls, approx. 200 ml each
How it's done
Vanilla custard
In a pan, whisk together the milk and all the other ingredients up to and including the egg, bring to the boil over a medium heat, whisking constantly. As soon as the mixture thickens and turns creamy, remove the pan from the heat and continue whisking for approx. 2 mins. Pour the custard into a bowl through a sieve, place a sheet of cling film over the custard.
Apricots
Mix the apricots, sugar and lemon juice in a pan, cover and simmer for approx. 5 mins. until just soft, leave to cool.
Jelly
Divide half the apricots between the bowls. Place the zwieback on top, spread the vanilla cream over it, then distribute the remaining apricots on top. Cover and chill for approx. 2 hrs.
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