Apricot Crumble
Indulge in a delightful treat with this luscious Apricot and Faisselle Dessert. A perfect blend of creamy faisselle, sweet apricots in syrup, and a crumbly shortbread topping will have your taste buds singing with joy. This easy-to-follow recipe will guide you through creating these irresistible individual servings that are sure to impress your guests.
— Constant Cookbook
Ingredients
- 400g Faisselle
- 450g Apricot in Syrup
- 110g Sugar
- 100g Shortbread
- 30g Flour
- 80g Butter
- 30g Honey
- 2 Egg Whited
Instructions
- Melt the butter in a pan, add the flour and crushed shortbread
- Allow to cool and then using your hands mould into 4 large biscuits
- Place on a baking tray and cook for 15 minutes at 15 degrees C
- Warm the Apricots with the honey in a pan.
- Beat the egg whites until fluffy anf then add to the pan
- Add the drained faisselle and the sugar to the pan and stir in
- Place the Apricot mixture into the bottom of 6 bowls
- Next add the faisselle mixture over the apricots
- Allow to cool & break the shortbread crumble over the 6 bowls before serving
Yield
Makes 6 portions
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