Easy and delicious
- For the Bavarian creams:
- 2,5 dl of fresh whole milk
- 3 egg yolks
- 10 gr. of gelatin (isinglass)
- 100 gr. of honey
- 250 gr. of whipped cream
- For the coulis:
- 150 gr. of sugar
- 250 gr. of apricot flesh
- 30 gr. of honey
For the Bavarian creams:
Mix the egg yolks with the milk and slowly warm the mixture (bring to a temperature of about 85°C).
Remove from heat, add the honey and gradually stir in the dissolved gelatin then let sit and cool down completely.
Fold in whipped cream and pour mixture into ramequins. Place in refrigerator for some hours.
For the apricot coulis:
Melt the sugar until it becomes a caramel colour liquid. Add 100 gr. of apricot flesh and let cook for some minutes.
Add the rest of the apricot flesh and the honey.
Remove Bavarian creams from molds and garnish with apricot coulis and almond flakes.