Apricot-Clafouti

Ingredients

Directions

1. 1

   Drain the apricots well on a sieve. Mix 25 g sugar and apricot liqueur. Add the drained apricots. Leave to stand for about 10 minutes. In the meantime, separate the eggs. Place the egg yolks, salt, 50 g sugar and baking oil in a bowl and whisk until creamy white.

2. 2

   Stir in cream and flour. Then beat the egg whites until stiff, add the remaining sugar. Fold the beaten egg white into the egg yolk-flour mixture in portions. Pour the mixture into four ovenproof greased moulds.

3. 3

   Spread the apricots evenly in the middle of the dough. Bake in the preheated oven (electric: 175 °C/ gas: level 2) for 25-30 minutes. Remove from the oven, dust with icing sugar and decorate with lemon balm as desired.