Apricot Gratin in Sabayon and Yellow for Bri

Apricot Gratin in Sabayon Cream

"Wherever there is a human being, there is an opportunity for a kindness. "

Sometimes it is hard to imagine how can some people be suffering and yet they are all alone in their battle. I asked that question to myself one time as a a teenager when I saw that old sick man living all alone by himself in a make shift house on my way to school. Abandoned by his family? His friends? I assumed he died a lonely man. He probably suffered less than his illness compared to his solitude. I will never forget his face and his fate.


Life's journey is a constant struggle. But it must not stop us from holding on to hope. Braving life's enduring tribulations is more assuring when we know we are encircled by the people who care for us and will be there to support us. When I read about Click's current theme for the month, Yellow for Bri I was moved to tears. Bri's story and her struggles touched me undeniably. It was so unfortunate to have discover her blog this way. I guess there's really so much blog to discover and explore ahead of me. Bee and all the other bloggers tenacity and compassion in pushing through a fund raising campaign for Bri is truly admirable and worth emulating.

As Bee put it, this special edition of Click is tinged with sadness and yet filled with hope. Please go check in here on how you we can help Bri on her battle.

Not alone.

I am sending these flowers for Bri at Jugalbandi's Click event , to give her courage and inspiration to continue hoping. You are not alone Bri. While this delicious Apricot Gratin will go over at Mamina's place Food Matters, the host of this week's Weekend Herb Blogging. Thanks again Kalyn for this creating this event.

Apricot Gratin in Sabayon

300-500 g of apricot
2 eggs + 2 egg yolks
100 g of sugar
50 g of flour
10 cl of fresh cream
2 drops of vanilla extract

Wash and cut the apricot of your desired size. Then spread evenly the fruit on your baking dish. In a bowl, beat the eggs and two egg yolks with sugar, flour and vanilla essence. You will obtain a creamy mixture. Cook over bain marie as you beat it non stop for about 4 or until it thickens. Pour slowly the fresh cream as you continue to beat the mixture. Cut the fire. Pour the sabayon over the fruit and bake for about 10 to 15 minutes at 200° celsius. Before the end of the baking time, check regularly to avoid burning the surface.