Rinse and pit the apricots. Cook them for 10 minutes in a saucepan with 1/2 cup water and 3/4 cup sugar. Reduce the mixture to a purÄe. Separate the whites from the yolks. Beat the egg yolks with the remaining sugar until they become creamy, add the cornstarch dissolved in water. Finally add the apricot purÄe. Heat over low heat, stirring, and remove from the heat the moment it starts to thicken. Beat the egg whites until firm. Pour the hot mixture over and fold in quickly. Cool and then refrigerate. Decorate with chantilly cream : cream beaten with 2 tablespoons confectioner╒s sugar and a half teaspoon vanilla essence.
