Ingredients for 12 pieces:
250 ml whipped cream
80 g sugar + 4 tablespoons for sprinkling
1 pinch of salt
1 tsp grated organic lemon peel
pulp of 1 vanilla pod
125 ml milk
2 heaped tablespoons cornstarch (30 g)
4 egg yolks (M)
12 canned apricots
12 edible muffin tins (e.g. backletts from Küchle)
12 cocktail crispies for garnish
Preparation:
1. Put whipped cream, sugar (80 g), salt, lemon zest and vanilla pulp in a pot and bring to a boil. Mix milk with cornstarch and stir into the cream. Bring to the boil once while stirring. Whisk egg yolk and stir into the hot pudding (do not let it boil anymore).
2. Drain the apricots well.
3. Place the edible muffin cups on a baking tray lined with baking paper. Pour in the vanilla pudding. Bake in a preheated oven at 220 degrees (gas: level 4-5, convection oven: 200 degrees) for about 12 minutes.
4. Place an apricot on top and sprinkle with sugar (4 tablespoons). Bake for another 10 minutes. Turn on the grill for the last few minutes. Garnish with cocktail cherry. Eat fresh.
Preparation time approx. 35 minutes
Nutritional values per piece approx.:
Calories: 175
joules: 735
Protein: 2,1 g
Fat: 8,8 g
Carbohydrates: 19 g
(FoodCentrale by ddp images)
