Apricot jelly
Ingredients
for 4 person
| 3 dl | milk |
| 1 | vanilla pod, cut lenghtwise, seeds scratched out |
| 1 ½ tbsp | sugar |
| ½ tbsp | Maizena cornflour |
| 1 | egg |
| 500 g | apricots, cut into wedges |
| 1 tbsp | sugar |
| 1 tbsp | lemon juice |
| 50 g | zwieback |
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.
Show complete recipe