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Fiordilatte to apricot




Amaretti biscuits

4 unit


4 unit

White sugar

6 spoons


4 unit

Full fat milk

500 fl oz

Desserts from Italy

Fiordilatte to apricot

Fiordilatte to apricot

vegetarian with eggs with lactose with nuts source of D vitamins

ready in

6 hours


daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Fiordilatte to apricot

Really irresistible and greedy, incredibly easy to prepare!

Fiordilatte to apricot step 1

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.

Fiordilatte to apricot step 2

step 2

In a plate chop the almonds with the help of the bottom of a cup or a glass.

Fiordilatte to apricot step 3

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.

Fiordilatte to apricot step 4

step 4

In a bowl beat the eggs with the remaining 3 tablespoons of sugar. Combine milk, apricot puree and chopped amaretti.

Fiordilatte to apricot step 5

step 5

Mix well with the aid of a whip or spoon until a homogeneous mixture is obtained. Pour into the molds.

Fiordilatte to apricot step 6

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.

Fiordilatte to apricot step 7

step 7

After the time has elapsed, extract from the oven and cool to room temperature and then refrigerate for at least 6 hours.

Fiordilatte to apricot step 8

step 8

When serving, check that the fiordilate breaks out of the mold edge and flips over the individual plates.

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