To make the sauce, blend the
cornflour with 2 tablespoons of the
milk in a saucepan with a wooden
spoon. Add the remaining milk,
bring to the boil and cook for
2 minutes until thickened.
Keeping half an apricot aside for
decoration, purée the rest with the
juice in a blender or food
processor. Fold into the sauce.
Spoon into individual glasses, and
chill for 1 hour before serving.
