Prepare all the necessary ingredients. Peel the apricots and put the oven in the oven at 180C until soft. It took me about 20 minutes. Pour boiling water over the almonds and apricot kernels and also bake until they snap. Unparliamentary.
Put the almonds in a blender.
There's the core and the liquor.
Punch into the paste. The more knives, the thinner the paste.
Let stand in the refrigerator for 15 minutes - it will become more docile and will become saturated.
Cool the baked apricots.
Punch the blender into the puree. You can RUB it through a sieve if you want, but I like the texture. We need 200 g of ready-made puree. That's about all I got.
Pour the sugar into a bowl. Put the yolk there.
Break two eggs.
Place in a water bath and beat with a mixer at high speed for 8-10 minutes. Depends on the power of the mixer.
Pour the hot mass into a cold bowl and whisk for another 10 minutes until cool. I did it in a planetary mixer.
At the same time, whisk the cream.
Carefully mix the cream with the custard base.
110 g of cream base put to the puree.
In the remaining mass, put the liqueur topping, mix, but without fanaticism, let the texture remain.
Cover the form with a film.
Put the apricot mixture on the bottom.
Top with creamy almond.
Flatten the mass and cover with a film. Put it in the freezer overnight.
One hour before serving, put it in the refrigerator. Cut into pieces and serve. Dishes or bowls for feeding the so cooled.
Tender, sweet and sour, multi-texture... Awesome... Everything for you!