Apricots au gratin with grappa foam

Name: Apricots au gratin with grappa foam
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 750 g Apricots; 5 TABLESPOONS Lemon juice; 6 TABLESPOONS Sugar; 2 fresh eggs; 4 TABLESPOONS Grappa; 200 ml white grape juice; 7-10 Tbsp grated rind of 1/2 untreated lemon; 1 (10 g) slightly heaped tablespoon of cornflour; 7-10 Tbsp Grease; 7-10 Tbsp Icing sugar; 7-10 Tbsp Melissa

AUTHOR
Jennie Fields

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

750 g Apricots
5 TABLESPOONS Lemon juice
6 TABLESPOONS Sugar
2 fresh eggs
4 TABLESPOONS Grappa
200 ml white grape juice
7-10 Tbsp grated rind of 1/2 untreated lemon
1 (10 g) slightly heaped tablespoon of cornflour
7-10 Tbsp Grease
7-10 Tbsp Icing sugar
7-10 Tbsp Melissa

Directions

1
Wash, halve and stone the apricots. Mix with 3 tablespoons lemon juice and 1 tablespoon sugar. Marinate for about 30 minutes
2
Mix eggs, 5 tablespoons sugar, grappa, grape juice, the rest lemon juice, zest and starch in a tall narrow pot until smooth. Whisk over medium heat with the whisk of the hand mixer until thick and frothy
3
Place the apricots in 4 greased ovenproof baking dishes or 1 large dish. Add the foam. Bake in a preheated oven (electric cooker: 225 °C/recirculating air: 200 °C/ gas: level 4) for 8-10 minutes. Dust with icing sugar and decorate with melissa. Serve immediately