Foam Dumplings on Apricot Puree

Blanch (scald) apricots with boiling hot water, quench when cool so that the skin comes off more easily. Cut the fruit in half and remove the stones.

Put 75 g sugar with a quarter of a liter of water and almond kernels in a bowl, cover and boil for 10 minutes, then add apricots. Cook for 5 minutes, crush and cool.

Whip egg whites and remaining sugar to egg whites, fill into a piping bag, squirt in small heaps onto parchment paper. Slit the vanilla bean and put it into the milk. Let it boil, slide the egg white mounds onto it and poach for 5 minutes. Gently lift out with a slotted spoon and drain.

Place the dumplings on the apricot puree and decorate with strawberry or raspberry puree.

Entrée: Mushrooms Greek style

Main course: Lamb chops in foil

Dessert: Foam dumplings on apricot puree **

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