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    Apricot Crumble with Faisselle & Shortbread

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    Apricot Crumble with Faisselle & Shortbread

    This recipe is made with la Faisselle, which is the original recipe of the traditional draining fromage frais, made in the heart of France in the town of Rians (Loire Valley region). The word La Faisselle comes from the old French word for a cheese making colander. This fromage frais is hand ladled into traditional little basket “la faisselle” in the same way it has been for the last 50 years. The basket you find inside this tub keeps the product fresh and moist. All you need do is drain and enjoy. It is pure, elegant and moist, unlike any other usual fromage frais. It is made with 100% natural ingredients, no preservatives, no additives. Contains B2 and B12 vitamins, bringing phosphorus and calcium, good for tonus and vitality. So far, you can find la Faisselle exclusively in Waitrose in a 500g pot. You can eat it plain of course. It can be eaten as a tasty snack or dessert adding honey, fresh fruits or raspberry coulis. It can be easily used as an ingredient for many recipes or as a substitute for cottage cheese, greek yoghurt and crème fraîche. This Apricot crumble made with faisselle and shortbread will make your dessert so original and delicious.

    • Total time: 40 mins

    Serves: 6


    • 400g Faisselle
      450g Apricot in Syrup
      110g Sugar
      100g Shortbread
      30g Flour
      80g Butter
      30g Honey
      2 Egg Whited


    1. Melt the butter in a pan, add the flour and crushed shortbread Allow to cool and then using your hands mould into 4 large biscuits Place on a baking tray and cook for 15 minutes at 15 degrees c Warm the Apricots with the honey in a pan. Beat the egg whites until fluffy anf then add to the pan Add the drained faisselle and the sugar to the pan and stir in Place the Apricot mixture into the bottom of 6 bowls Next add the faisselle mixture over the apricots Allow to cool Before serving break the shortbread crumble over the 6 bowls

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