Apricot and Curd Cream

For the apricot and curd cream, cut the apricots in half and remove the seeds. Cook in a saucepan with sugar and a dash of water (about 125 ml) until apricots are soft. Puree with a blender or strain. Allow the mixture to cool completely.

Whip the cream until stiff, mix with curd and stir in the apricot pulp. Sweeten with powdered sugar to taste. Pour into bowls and chill.

Before serving, garnish the apricot and curd cream with whipped cream and almond flakes roasted briefly without fat.

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