Osterei Pudding with Apricot

Ingredients

• 500 ml whipping cream
• 100 g marzipan base
• 1 vanilla pod
• 2 tbsp sugar
• 7 sheets gelatin
• 10 apricot halves (canned)
• 200 g mixed berries
• 1 packet clear gelatin dessert mix
• powdered sugar
• mint

Instructions

1. 1.

   Soak gelatin in cold water.

2. 2.

   Wash, deseed and pat dry the berries.

3. 3.

   Crush marzipan and whisk with 200 ml cream until smooth.

4. 4.

   Scrape out the vanilla bean, add to cream, remaining cream and sugar, bring to a boil.

5. 5.

   Drain apricots, pat dry, reserve juice. Remove cream from heat and let cool slightly. Dissolve pressed gelatin in the cream, then stir in marzipan mixture. Spread marzipan‑cream into 10 oval cups or molds. Chill for about 30 minutes. When the mixture starts to set, place apricots on top with the concave side up so they remain visible. Cover and chill for at least 3 hours until firm.

6. 6.

   Deseed berries.

7. 7.

   Prepare gelatin dessert mix with apricot juice as per package instructions. Brush the cups with it, release from molds (briefly dip in hot water if needed) and arrange with berries on top. Dust with powdered sugar and garnish with mint before serving.