Fruit sweetness

Ingredients

Directions

1. 1

   1 Rehydrate the gelatin in a bowl of cold water. Prepare a syrup by cooking in a saucepan, 120 g caster sugar and 2 tbsp. water. In a bowl, beat the eggs and pour the syrup over them. Whisk until cold.

2. 2

   2 Whip the liquid cream into a whipped cream, incorporating the icing sugar at the end of the whipping process. Split and scrape the vanilla pod, mix the seeds with the fromage blanc and Cointreau.

3. 3

   3 Drain and melt the gelatine for a few seconds in the microwave. Mix it with the cottage cheese, whisking. Stir in the whipped cream, then the egg yolks. Divide into 4 individual moulds. Cover and place in a cool place for at least 4 hours.

4. 4

   4 In a saucepan, bring to the boil 1 glass of water with the remaining sugar, 2 minutes. Wash, dry and open the apricots, remove the stones. Plunge them into the syrup and cook for 20 minutes simmering. Drain them and let cool.

5. 5

   5 Unmould the desserts, cover them with the poached fruit and serve chilled.

6. 6

   - You can also decorate your dessert with fine biscuits (Florentine type or round cat's tongues) or a caramel tile.