INGREDIENTS:
1 kg of Quick-frozen Frigo Derelye with cottage cheese filling
10 dkg of breadcrumbs
4 tablespoons of cooking oil
10 dkg of almonds kernels
5 dkg of icing sugar
20 dkg of apricot ice cream
apricots for decoration

Preparation:
Toast the breadcrumbs in a pan with the oil until golden brown. Coarsely crush the almond kernels in a mortar and pestle and add to the crumbs, which have been browned in the pan. Place the derelye in frozen state into 10 times boiling water and cook until tender, 12 minutes after reboiling. Wait for the derelye to rise to the top of the water, then remove with a slotted spoon and toss in the almond mixture added to the crumbs that have been browned in the pan. Then serve on a plate and sprinkle with icing sugar to taste. Place a few scoops of apricot ice cream on the side and garnish the plate with the diced apricots at the end.
Bon appetite!