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Apricot crumble with faisselle & shortbread

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Origin of dish:  France
Type of cooking:  Oven
Preparation time: 20 minutes
Cooking time: 20 minutes
Ingredients (serves 6):


Melt the butter in a pan, add the flour and crushed shortbread.

Allow to cool and then, using your hands, mould into 4 large biscuits.

Place on a baking tray and cook for 15 minutes at 150°C.

Warm the apricots with the honey in a pan.

Beat the egg whites until fluffy then add to the pan.

Add the drained faisselle and the sugar to the pan and stir in.

Place the apricot mixture into the bottom of 6 bowls.

Next add the faisselle mixture over the apricots and allow to cool.

Before serving, break the shortbread crumble over the 6 bowls.
Advice: Put in the fridge for 2 hours before serving.

User comments

another free recipe every day

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