For the crust
1 tablespoon of butter
1 cup of confectioner's sugar
1 cup of ground almonds or pistachios, toasted and skinned
For the pudding
100g of dried apricots
6 egg whites
3/4 cups of confectioner's sugar
1/2 teaspoon of grated lime zest
For the whipped cream
2 cups of heavy cream
1/3 cup of confectioner's sugar
For the crust
1 tablespoon of butter
1 cup of confectioner's sugar
1 cup of ground almonds or pistachios, toasted and skinned
For the pudding
100g of dried apricots
6 egg whites
3/4 cups of confectioner's sugar
1/2 teaspoon of grated lime zest
For the whipped cream
2 cups of heavy cream
1/3 cup of confectioner's sugar
Melt the butter and combine with the confectioner's sugar
Cook over medium heat until caramelized and golden brown
Add the almonds or pistachios
Mix well and spread on a smooth surface greased with butter
Let cool and harden
To break the crust, place it in a clean cloth, twisting the ends to seal tightly
Beat into fine crumbs. Reserve
Soak the apricots in water
Bring to a boil and simmer for 1 minute
Drain and let cool slightly
Blend in a blender until smooth and thick. Reserve
Beat the egg whites in a meringue-like consistency, adding confectioner's sugar and lime zest gradually
Fold in the apricot puree carefully
Pour into a 23 cm diameter mold greased with butter and dusted with confectioner's sugar
Bake in a moderate oven (180°C) preheated for about 40 minutes or until a toothpick inserted comes out clean
Unmold once cool
Prepare the whipped cream: beat the heavy cream with confectioner's sugar to double volume and form firm peaks
Cover the pudding and refrigerate
Dust with the crust before serving
Serve in 16 pieces.
