Raspberry Timbale with Apricot Pulp

Beat the egg yolks and sugar until creamy. Heat the berry pulp and let the gelatine soaked in water melt in it. Pour the berry pulp onto the yolk mixture and whisk until cold. Just before the mixture thickens, fold in the whipped cream and season with raspberry brandy. Carefully fold in the berries and pour the mixture into portion molds. Refrigerate for at least 2 hours.

For the apricot pulp, cut apricots in half, remove seeds and cut into rough cubes. Boil orange juice, juice of one lemon and orange liqueur with the apricots in a saucepan, thicken with stirred potato starch. Blend in a hand mixer, pass through a sieve and refrigerate.

Turn out the puree from the molds and arrange on the apricot puree. Garnish with fresh berries and mint.

White wine

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