Apricot crumble

Method

• step 1

  Melt the butter in a pan, add the flour and crushed shortbread

• step 2

  Allow to cool and then using your hands mould into 4 large biscuits

• step 3

  Place on a baking tray and cook for 15 minutes at 15 degrees C

• step 4

  Warm the Apricots with the honey in a pan.

• step 5

  Beat the egg whites until fluffy anf then add to the pan

• step 6

  Add the drained faisselle and the sugar to the pan and stir in

• step 7

  Place the Apricot mixture into the bottom of 6 bowls

• step 8

  Next add the faisselle mixture over the apricots

• step 9

  Allow to cool & break the shortbread crumble over the 6 bowls before serving