Ingredients
- butter for greasing
- sugar for sprinkling
- 6 apricots
- 3 eggs
- 1 pinch salt
- 250 g ricotta
- 1 package vanilla sugar
- 1 tbs cornstarch
- 50 g sugar
- 30 g chopped pistachios
- powdered sugar for dusting
Preparation
1. Preheat oven to 220°C (top and bottom heat).
2. Grease six heat-resistant ramekins (approx. 150 ml each) with butter and sprinkle with some sugar.
3. Halve and pit the fresh apricots. Dice the apricots and divide into the ramekins.
4. Separate the egg whites from the yolks and beat the whites with some salt until stiff.
5. Stir the ricotta with the egg yolk, vanilla sugar, starch, sugar and pistachios. Carefully fold in the egg whites.
6. Add the ricotta mixture on top of the diced apricot. Place paper towel in the Lasagnera. Add approx. 250 ml water and put the ramekins in the dish.
7. Bake in the middle of the oven for approx. 20 minutes.
8. After baking, carefully remove the ramekins from the water bath, place on a plate, sprinkle with powdered sugar and serve immediately.
This recipe has been tested and approved by AMC.
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