you have a smooth thick cream.
Leave it to cool. Fold in the stiffly
beaten whites of the eggs, and pour
the whole mixture into a buttered
soufflé dish and steam it (on the
top of the stove) for 45 minutes.
When it has cooled turn the
pudding out on to the serving dish.
Now spread over the top the purée
which you have reserved and on
the top of this arrange the whole
apricots. For the sauce, mix the
apricot juice with an equal
quantity of thin cream. This sweet
is greatly improved by being made
the day before, and kept in the
refrigerator, in which case it is
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