Apricot pudding

Ingredients

For a loaf tin or terrine mould holding about 1 litre
Serves 8

Pudding:
500 g very ripe apricots
5 tbsp granulated sweetener
½ vanilla pod
½ dl single cream
1 packet Agar-Agar*

Sauce
250 g apricots
3 tbsp Granulated Hermesetas
2 tbsp Amaretto or a few drops bitter almond essence

Preparation

Halve and stone apricots, set aside 100 g of the fruit. Purée the rest in a blender together with the Hermesetas, scraped vanilla seeds, cream and agar-agar.

Stir the mixture in a pan and bring to the boil, simmer briefly, and leave to cool slightly. Add the apricot halves. Turn the mixture immediately into a mould lined with cling film. Chill for a few hours until set.

For the sauce, purée the apricots with the Hermesetas and Amaretto. Unmould the pudding, cut into slices, and serve with the sauce.

*This recipe calls for Agar-agar. Its thickening power depends upon the particular brand and, therefore, we recommend that the directions on the package be followed carefully.

	kJ	kcal	Carbohydrates	Fat
Recipe	2'350	558	86.0 g	14.0 g
Portion	294	70	11.0 g	2.0 g