Blanch oli e ngata e ntle e ka bang 165 ° C le friggetevi i bomboloni, pochi alla volta, metsotso e 4-5, girandoli, finché non saranno e sootho ka ho lekana. Scolateli su carta da cucina e lasciateli raffreddare. Tagliateli a metà le farciteli e nang le albicoccca gelato le albicocche rimaste, pezzetti.
Ricetta: Joëlle Néderlants, Testi: Valentina Vercelli, Photo: Riccardo Lettieri, Styling: Beatrice Prada
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