Apricot Parfait

(*) for a glace, Gugelhopf or pudding mold of about 1 1/2 l capacity) put briefly in the freezer. Boil fruit, sugar and water in a frying pan with closed lid for about ten minutes on low heat.

Strain the liquid. Cut 1/4 of the apricots into small cubes, crush the rest of the fruit and leave to cool.

Return liquid repeatedly to the pan and boil until 1 1/2 dl.

Beat egg whites until stiff, add sugar, continue beating briefly. Spoon the boiling hot liquid into the whipped egg whites. Add puree and cubes exactly. Whip the cream until stiff and fold in. Pour into the cold dish, smoothing out the mixture.

Place in the freezer for four to five hours to set.

Put the cake briefly in hot water and turn out. Garnish with apricot halves cut like a fan and lemon balm leaves.

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