I make it just once a year, and if cajoled, maybe twice.  It has not lost its place among the list of ‘must have’ desserts for our Christmas buffet in 30 years.

Made from dried Australian apricots, cream, egg yolks, lemon peel and a dash of Cointreau. It doesn’t need an ice cream maker to keep it smooth and creamy.  The rich calorie content takes care of that.

It is, in a word, sublime.

Until next time

As always

a dawn bird