Bonet or Bunet
10 recipes
Fiordilatte to apricot
ingredients
servings
4
Amaretti biscuits
4 unit
Apricots
4 unit
White sugar
6 spoons
Eggs
4 unit
Full fat milk
500 mL
Desserts from Italy
Fiordilatte to apricot
Fiordilatte to apricot
ready in
6 hours
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
Really irresistible and greedy, incredibly easy to prepare!
preparation
step 1
Remove the hazelnut and peel the apricots. Cut into pieces and pour into the mixer together with 1 tablespoon of sugar. Blend at maximum speed for a few minutes until you get a smooth and homogenous pure.
step 2
In a plate chop the almonds with the help of the bottom of a cup or a glass.
step 3
In a saucepan, melt a lively flame of 2 tablespoons of sugar without mixing until it forms a dark brown caramel. Pour 1 teaspoon of caramel into each stencil: it will serve 7 or 8.
step 4
In a bowl beat the eggs with the remaining 3 tablespoons of sugar. Combine milk, apricot puree and chopped amaretti.
step 5
Mix well with the aid of a whip or spoon until a homogeneous mixture is obtained. Pour into the molds.
step 6
Bake in a baking oven in a preheated oven at 140-150 ° C for about 45 minutes, using as a base a baking tray with 2 cm of water. During cooking, the water will boil very slowly.
step 7
After the time has elapsed, extract from the oven and cool to room temperature and then refrigerate for at least 6 hours.
step 8
When serving, check that the fiordilate breaks out of the mold edge and flips over the individual plates.
