Frozen parfait à l’Abricotine du Valais AOP
Recipe (for 4 persons)
Whip the cream until stiff then set aside in the fridge.
Separate the egg whites and whisk until they form peaks.
Heat the egg yolks, sugar and Abricotine in a bain marie until thick and smooth.
Fold in the cream and egg whites and mix everything together.
Pour into a baking tin or individual ramekins.
Place in the freezer (overnight for baking tin or four hours for ramekins).