Vanilla-Apricot Cream

Ingredients

• 0.125 l milk
• 0.5 Vanilla bean
• 2 egg yolks
• 50 g sugar
• 8 ripe apricots
• Lemon juice
• 0.125 l whipping cream
• 200 g Raspberries
• powdered sugar (for dusting)

Instructions

1. 1.

   Bring milk with the vanilla bean to a boil, then remove from heat. Whisk egg yolks and sugar until thick and frothy, stir in hot vanilla milk, and discard the vanilla bean. Return everything to the pot and whisk over medium heat into a cream; do not let it boil again. Wash apricots, halve and pit them, set aside four halves, puree the rest, then strain through a fine sieve. Fold apricot purée into the cream, season with lemon juice, and chill.