3 eggs - 4/5 apricots - 30 g. butter - 30 g./1 oz. superior quality white flour - 1 cup milk - 1 tbsp. brown sugar - 1 tsp. grated lemon zest - 1/2 cup whipped cream.
In a small pan melt butter, add the flour, milk and sugar, mixing with a wooden spoon. Cook over a low flame and when it starts to boil turn off and leave until warm. Then add the egg yolks and then the whites whipped until stiff. Grease a Pyrex dish with butter and pour the mixture into it; place in oven at 250°C for 25-30 minutes. Blend the apricots and add the whipped cream: serve with the apricot cream.
N.B. Ingredients are given for 4 portions.
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 | Dulcedo
Santa Margherita
This is the new dessert wine produced by Cantine Santa Margherita. White, with a special golden color; warm notes of honey and vanilla; intense, sharp and enticing bouquet. Rich and dense to the palate, it leaves a decisive impression.
Serve at:
8°-10° C.
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