Yield: 4 servings
|15 ounces||Whipping Cream|
|8 tablespoons||Apricot Brandy|
1. Let the sugar caramelisize in a pot, take of the heat and stir in the milk. 2. Put pot back on heat and cook untill the caramelsugar is completly
dissolved. Let cool a little. 3. Wash and half the apricots and remove the pits. 4. Puree with a handmixer. 5. Beat egg and eggyolks untill foamy, add the caramel mass slowly and then beat it in a hot water bath until it is creamy. 6. Put into a bowl with icewater and fold in the apricot puree and let it cool while stirring. 7. Beat the whip cream until stiff and fold into the puree. 8. Freeze at least 6 hours. 9. Pour ½ Liter boiling water over teabags and let it steep for 10 minutes. Let it cool. 10.In wide glasses put 2 tablespoons of Apricot brandy, tea and each 1
scoop of apricot ice.Serve cold.
From "Freizeit Revue"
Translated by Brigitte Sealing, Cyberealm BBS Watertown NY 315-786-1120.