Curd Dumpling Apricot Casserole

Curd dumplings: Beat butter and sugar until creamy. Add egg and yolk gradually and beat flat-in case that hearty with. Cut the white bread into small cubes, toast until golden and cool. Add the oranges, vanilla pulp, bread cubes and lemon zest to the egg mixture and stir well. Squeeze the curd in a kitchen towel and also add to the quantity form. Mix well, cover with plastic wrap and leave in the refrigerator for about half an hour. Form small dumplings from the mixture using an ice cream scoop and cook them in simmering salted water.

Marinated apricots: Cut the dried apricots in half and marinate them in whisky, preferably the day before. Melt sugar and honey in a saucepan, extinguish with orange juice and boil until syrupy. Add the orange and lemon peels, juice of one lemon and grenadine syrup and boil another time. Add the pickled apricots with the whiskey and set aside. Bake the almond slivers and add to the apricots form.

Vanilla sabayon: Bring the milk to the boil, add the scraped vanilla pods and the vanilla pulp and bring to the boil once. Then strain through a sieve. Beat the vanilla milk with the sugar and the egg yolks over a hot water bath until creamy. Remove from the water bath and continue beating briefly so that it cools down a little.

Form half of the apricots in a gratin dish. Place the curd dumplings on top and cover with the sabayon.

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