for 2 people

Apricot puree

250 g	apricots, cut into slices approx. 1 cm wide
1 tbsp	sugar
1 tbsp	water

Frappé

2 ½ dl	milk
150 g	vanilla ice cream
1 dl	cream, beaten until stiff
1 tbsp	almond, roasted, coarsely chopped

How it's done

Apricot puree

Mix the apricots, sugar and water in a pan, cover and cook over a medium heat for approx. 5 mins. until soft. Puree the apricots, allow to cool slightly. Spread one-third of the apricot puree on the inside of the glasses.

Frappé

Place the milk and ice cream in a measuring cup along with the remaining apricot puree, blend, pour into the glasses. Transfer the whipped cream into a piping bag with a serrated nozzle (approx. 15 mm in diameter), and use it to decorate the frappé. Scatter the almonds on top.

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