• 225 g / 8 oz cream cheese
• 75 g / 3 oz caster sugar, plus more for dusting
• 2 eggs, separated
• 225 g / 8 oz sour cream
• butter, for greasing
• icing sugar, for dusting

For the Apricot Compote

• 170 g / 6 oz dried apricots
• 85 g / 3 oz caster sugar

Preheat the oven to 130°C/275°F/gas 1. Butter 6 ramekins about 10cm / 4 in wide and 3.5cm / l½in deep and prepare a bain-marie big enough to hold them side by side.

Make the apricot compote: put the apricots, sugar and 100ml /3½fl oz water in a pan. Bring to the boil, lower the heat and simmer until the apricots start to break down. Add a little more water if it gets too dry.

In a bowl, cream the cheese and two-thirds of the sugar together, then beat in the egg yolks. Finally, fold in the sour cream.

Whisk the egg whites, adding the remaining sugar as they start to form soft peaks. Put a spoonful into the cheese mixture and stir in before folding in the rest.

Put 1 tablespoon of compote into each ramekin and then fill with the cheese mixture to within 1 cm /½ in of the top and place in the bain-marie. Fill the bain-marie with warm water to halfway up the ramekins. Bake for 25 minutes. Allow to cool completely.

Dust the tops with icing sugar before serving.