Apricot Jelly Sauce
Ingredients
- 4 tbsp apricot jelly
- 0.25 l sherry
- 4 pcs egg yolks
- sugar (to taste)
- 1 cup thick sweet cream
Instructions
- Stir four tablespoons of apricot jelly with 250 ml sherry, four egg yolks, and sugar.
- Place the sauce in a water bath and beat until it becomes thick and foamy, then stir in another cup of thick sweet cream.
- Serve the sauce hot.
Modernized from a treasured 19th-century German cookbook.
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