Description
A wonderful dessert made with tender cream of rice, baked apricots and airy meringue. Dedicated to Julia (I - yulik)
Ingredients
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Apricot
450 g
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Figure
115 g
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Milk
600 ml
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Vanilla
1.5 g
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Lemon peel
2 piece
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Brown sugar
225 g
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Chicken egg
2 piece
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Butter
Cooking
Thoroughly rinse the rice under hot running water. In a large saucepan boil the milk, adding the vanilla and lemon zest. Cook over very low heat, covered for 25 minutes, stirring occasionally so rice does not stick to the sides and bottom.
Measure out half of the sugar.
Remove from the rice zest, add sugar and cook for another 25 min. Meanwhile, the apricots, cover with water, bring to a boil and cook for 10 minutes, until soft. Drain, cool and remove bones. You can use canned apricots or peaches.
Separate the yolks from the whites
When the rice is ready, cool it slightly and enter whisk the egg yolks. The rice should become like a cream, but if the rice is still not seethe to the desired extent, interrupted him immersion blender.
Preheat the oven to 180C. Shift the rice in a greased form. I 17х23 cm
Put the halves of apricots.
In a clean dry bowl, beat egg whites until stiff peaks
Take the second half of the sugar gently introduced into the protein mass and gently stir with a spoon.
Fill a pastry bag protein mass and put in the form of mesh apricots
Bake 15 min until Golden brown meringue. If you suddenly were given fruit juice, carefully drain it and a little bake in the oven.
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