- 14 ounces [400 g] fresh apricots
- 1/2 cup [125 mL] water
- 7 tablespoons [105 g] sugar
- 2 gelatin leaves
- 3 cups [750 mL] milk
- 2 4/5 ounces [80 g] ground almonds
- 1/2 cup [125 mL] semolina
- 3/4 cup [190 mL] heavy cream
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- Rinse, half and stone apricots.
- Bring water to a boil; cook together apricots and 5 tablespoons [75 g] of the sugar for approximately 15 minutes.
- Pour mixture into a bowl; leave to cool.
- Soften gelatin leaves in cold water; firmly press leaves before completely dissolving into a little hot water.
- Bring together milk, ground almonds and remaining sugar to a boil; mix in semolina and cook, over low heat, for 10 minutes.
- Remove from heat, leave to slightly cool then mix in half of cream, and dissolved gelatin.
- Pour mixture into a savarin [ring cake] mold; refrigerate for approximately 1 hour.
- Remove from the refrigerator, dip mold into hot water for just a few seconds and unmold.
- Cut a few apricot halves into thin slices to decorate pudding.
- Fill center of pudding with remaining apricot halves, and serve.
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