Apricot Whip
- 1 cup canned apricot
- 2 egg whites, stiffly beaten
- 2 egg yolks
- 3/4 cup milk
- 1/4 cup apricot syrup
Drain the canned apricots and press through a strainer. Fold in the stiffly beaten egg whites. Pour into a serving dish. Chill. Serve with a custard sauce made from the egg yolks, milk and apricot syrup.
Submitted by Aug 10, 2009
15 min 30 min 45 min
15 min 30 min 45 min