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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.
 
 

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