Decoys with rice and apricots

Description

"Dacquoise au riz a l abricot". Decoys is a kind of meringue, a native of DAX (Dax) is a city located in the southwestern part of France. It can be prepared either from pure almonds, or mixed with chopped hazelnuts, pistachios or coconut flakes. Its peculiarity is that it is quite soft and provides an excellent base for desserts with cream and fruit. We have the same it will be with rice and apricots. So, Mademoiselle Decoys...

Ingredients

Figure

60 g
Milk

220 ml
Sugar

80 g
Egg white

3 piece
Powdered sugar

40 g
Almonds

80 g
Apricot

350 g
Butter

20 g
Vanilla essence

Cooking

I used the rice "Kuban", for which I thank Olga (olia999).

Rice pour in boiling water and once it boils again, drain the water. The rice, pour cold milk, add sugar, vanilla essence. Cook until tender.

Submersible mixer to make a few clicks. We have to partially break the rice. But you can whip until the consistency of cream. Cool.

Beat the whites with sugar until strong peaks. At the end gradually add the powdered sugar.

Then add the almonds, mix gently.

Preheat the oven to 180*C. Protein-almond mixture place in a pastry bag.

At the bottom of a split form put the baking paper. Decoys most common spiral shape, but we have in the form of plates. First "draw" the circle, then to fill it.

Bake for 15 min. At this point my daughter decided to help me and "played" with the temperature of the oven. Bringing the meringue a little opal.

Apricots spread on a baking sheet covered with baking paper. Sprinkle with melted butter and sprinkle with sugar. Bake in a preheated 210*C oven for 10 minutes to Cool.

Ready and cooled meringue sprinkled with powdered sugar. In the middle of the meringue to spread the rice.

Then apricots. Sprinkle with almond petals (if any)

Best consumed on the same day.

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