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).

parfait, valais, apricots, abricotine