Apricots 50, eggs (whites) 20, 30 sugar, gelatin 1.
Apricots wash, cook and rub through a sieve. In the resulting puree add sugar and cook until sauce is thickened.
The same time Beat whites and combine them with boiling apricot puree. In this mass enter dissolved in water gelatine, stir, to shift into a pastry bag, and then release it in the ice-cream bowls or bowls and refrigerate. When a marshmallow can be poured fruit juice or syrup with wine.