Apricot Cream

For the apricot cream, cut the apricots in half and pit them. Put them in a saucepan, mix with about a third of the sugar (50 g) and add a good dash of water (about 100-125 ml). Bring apricots to a boil and cook until they have softened and can be strained (or pureed).

Separate the eggs. Stir starch in very little cold milk until smooth and mix well in a saucepan with remaining milk, whipping cream, remaining sugar and yolks. Bring to a boil slowly over medium heat, stirring constantly, then quickly remove from heat. Stir in pureed apricots and allow the cream to cool slightly.

Beat the egg whites until stiff and fold into the cooled cream. If desired, whip whipped cream until stiff, fold in and chill the apricot cream well.

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