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Please note: this recipe has been submitted by a user of this website and is not one of Delia's. We cannot, therefore, take any responsibility if the recipe contains errors, does not work or is not as you expect it to be, although, as our users are keen cooks, we are confident it will be a great dish. Delia tests each of her recipes three times, which is why you can always be sure of success.
Apricot Crumble with Faisselle and Shortbread
Submitted by soso 27 July 2010
This recipe is made with la Faisselle, which is the original recipe of the traditional draining fromage frais, made in the heart of France in the town of Rians (Loire Valley region). The word La Faisselle comes from the old French word for a cheese making
Ingredients
400g Faisselle Rians (Waitrose)
450g Apricot in Syrup
110g Sugar
100g Shortbread
30g Flour
80g Butter
30g Honey
2 Egg Whited
Method
Melt the butter in a pan, add the flour and crushed shortbread. Allow to cool and then using your hands mould into 4 large biscuits. Place on a baking tray and cook for 15 minutes at 150 degrees C. Warm the Apricots with the honey in a pan. Beat the egg whites until fluffy anf then add to the pan. Add the drained faisselle and the sugar to the pan and stir in. Place the Apricot mixture into the bottom of 6 bowls. Next add the faisselle mixture over the apricots. Allow to cool. Before serving break the shortbread crumble over the 6 bowls.- Bookmark with:
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Please note: this recipe has been submitted by a user of this website and is not one of Delia's. We cannot, therefore, take any responsibility if the recipe contains errors, does not work or is not as you expect it to be, although, as our users are keen cooks, we are confident it will be a great dish. Delia tests each of her recipes three times, which is why you can always be sure of success.
