For 8 people
Cook the pitted apricots with 100g of sugar and 100ml of water for 10 minutes, then reduce them to a purée.
Separate the egg whites from the yolks into two bowls. Then beat the yolks with the remaining sugar.
Add the cornstarch, then 200 ml of water and the blended apricot puree. Pour into a saucepan and bring to a boil while stirring.
Beat the egg whites until stiff and then add them to the mixture.
Let cool and refrigerate for 2 hours.
Serve.
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