- Dessert
- Family
- 575 kcal per person
- No
- Easy
- 7.50 euros approx.
- For 4
- No
- 10 min
- 20 min
- Not specified
- Not specified
ingredients
16 large canned half-apricots
100 g ground almonds
40 g of flaked almonds
3 eggs
2 dl of cream
75 g of sugar
Butter for the mold
Equipment
1 oven dish of at least 1 l or 4 individual dishes
1 small salad bowl 1 whisk
Steps
Step 1
In advance: preheat the oven to 180 ° C (theory 4). Butter the dish or dishes. Drain the apricots, squeeze them in the dish, face cut under.
2nd step
Assemble: beat the eggs in the bowl. Add sugar, cream and almond powder while whisking to obtain a smooth cream. Pour on the apricots.
Step 3
Cook: bake approx. 20 min. Sow the flaked almonds. Enjoy tepid or cold.
tips
Variant .
The gratin can of course be prepared with fresh apricots.
229 delicacies .
The "Petit Larousse pâtissier" teaches you everything about the words, the gestures, the utensils, the basic preparations (meringues, caramel, coulis, creams, pasta ...) and other techniques that put you at ease right away before attacking the realization of the 229 recipes of this big book, from which this gratin is extracted. Each is illustrated by a photo, which gives very strong desire to find the pleasure of the classic desserts (marbled, baked apples, creme brulee, far Breton ...), summer (carpaccio of pineapple, mint ice cream, tartar of strawberries ...), festive (croquembouche, mocha, strawberry ...), biscuits, jams ... 22,90 €.
Adeline's ideas.
I use thick cream rather than fluid cream, so that its acidulous note gives a fresher flavor to the gratin.
If I use canned apricots (480-500 g drained), I prefer them to light syrup for a dessert with more balanced flavors, without excess sugar.
I prefer fresh apricots, which begin to arrive in June and are present on the stalls until late July: I choose ripe, that is to say, slightly soft under the finger, which does not deprive them of their tangy note that balances the flavors of this dessert.
I sow the almonds 5 minutes before the end of cooking so that they just have time to blonden, which enhances their aroma.
For an express dinner, I serve a good salad then this warm gratin: its caloric wealth is enough to complete the meal.