• 500 g of apricots
• 200 g of redcurrants or raspberries
• 2 tablespoons of brown sugar
• 400 ml of milk
• 4 egg yolks
• 100 g of sugar
• 45 g of cornstarch
• 1 teaspoon of vanilla extract
• 50 g of butter
• 625 ml of heavy cream
• 150-200 g of Plazma Ground
Wash and prepare the fruit. Preheat the oven to 180ºC. Cut the apricots in half and arrange them in a baking tray lined with baking paper, put the redcurrants on top of them and sprinkle the fruit with brown sugar. Bake for 15-20 minutes. When the fruits are baked, take them out of the oven and leave aside to cool. In a smaller saucepan, cook the milk over medium heat until it boils. In a medium sized saucepan whisk up the yolks with sugar, then gradually add the boiled milk with constant stirring. Put the saucepan back on the heat for about 2-3 minutes until the cream thickens, then add the vanilla extract and butter. Mix it all thoroughly and leave it aside for the cream to cool.
In a bigger bowl, whip up 125 ml of heavy cream and fold it gently with the cooled cream. In a separate bowl, make the whipped cream out of the remaining heavy cream.
Put a little cream on the bottom of a cup. Add the fruit on top, then put the whipped cream over the fruit and cover everything with several tablespoons of Plazma Ground. Keep adding layer after layer in the same order until you use up everything. Refrigerate the cup for 2 hours so it cools.