Abrikosrand II
Desserts (cold)Servings: 4
Ingredients for Abrikosrand II
| 1 | dl | Whipping cream, whipped into foam |
| 1/2 | l | Milk or cream |
| 1/2 | tsp | Vanila |
| 12 | small | White meringue |
| 1-2 | tbsp | Sugar |
| 2 | Egg yolks or 1 whole egg | |
| 2 | tsp | Cream powder |
| 200 | g | Dried apricots |
| 4 | leaves | Isinglass |
| 6 | dl | Water |
Instructions for Abrikosrand II
To prepare the Abrikosrand II recipe, please follow these instructions:
The rinsed apricots are cut into strips that are soaked in the water for 1 day and then boiled in the water for 10 minutes. The soaked house leaf is melted in the bog with sugar and Vanila. The moss is filled in an edge shape that is kept cold. The cream cheese is boiled. Vanilla-Cremesauce: Cream powder, sugar and a little of the milk are stirred for a smoothing. Eggs or egg yolks are added. The rest of the milk is boiled. The leveling is poured under stirring, and it is all given a boil. The cream is cooled and whipped before use. In the course of the dishes the edge mold is dipped for a moment in warm water. The edge is turned out. Meringue is placed at the edge. The chilled cream sauce is mixed with whipped cream and served to.
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