for 4 person

Apricots

750 g

apricots, pitted, cut into segments

Egg mixture

2	fresh eggs
1	fresh egg yolk
50 g	sugar
1 sachet	bourbon vanilla sugar
1 tbsp	Maizena cornflour
400 g	sour single cream
1	fresh egg white
1 pinch	salt
30 g	almonds, coarsely chopped

To bake

icing sugar *-*

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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