Almond-Apricot Cream

Blanch almonds briefly in boiling water (scald). Remove skin, pat almonds dry well and roast lightly in a coated pan without adding fat. Then finely grate almonds. In a larger saucepan, mix egg yolks, confectioners’ sugar and vanilla sugar until well combined. Slowly add milk, stirring constantly, and heat everything slowly over moderate heat, but do not boil, until the mixture starts to become nice and creamy. Meanwhile, stir constantly. When the mixture has the right creamy consistency, remove from heat. Stir in almonds and let cool. Transfer the mixture to a suitable bowl and chill in the freezer for about 2 hours. Stir every 30¿45 minutes so that the cream does not start to crystallize. Meanwhile, cut apricots in half and remove seeds. Cook sugar over moderate heat until light brown. Slowly add water, bring to a boil briefly and steam apricots in it for about 10 minutes, turning repeatedly. Remove from heat, lift out apricots and flavor remaining syrup with apricot brandy. Put the apricots back in and cover with the liquid. Let everything cool down. Immediately before serving, beat egg whites with a pinch of salt until stiff and fold into the cold almond mixture. Use a tablespoon to make dumplings from the mixture, arrange them in portions, each with three marinated apricot halves. Pour the syrup over them and serve immediately.

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