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Roasted apricot

White wine

Almond crème brûlée:

  • 5 egg yolks
  • 30 g sugar
  • 375 g cream
  • 175 g milk
  • 100 g almond flour

Apricot earlet and crumble:

  • 1 earlet cooked in 10 g butter + 10 g syrup + 10 g Muscat
  • 1 pinch of crumble: 10 g butter, 100 g soft brown sugar, 130 g flour, 70 g almond flour

Apricot mascarpone mousse:

  • 150 g mascarpone
  • 2 capfuls Muscat
  • 20 g apricot compote
  • 100 g cream
  • 20 g icing sugar

Apricot coulis:

  • Reduced compote juices

Prepare the crème brûlée:

Bring milk and almond flour to the boiling point and let infuse for 30 minutes. Blanch the yolks with sugar, add cream and almond-infused milk after running it through muslin to remove the remaining almond flour. Beat all the ingredients with a whisk and pour into moulds. Heat in a water bath in the oven (110°C) for 45 minutes.

Prepare the apricot earlets:

Cut apricots in half and place the earlets in a dish with butter, syrup and Muscat, skin side down. Roast in the oven at 180°C for 15 to 20 minutes.

Prepare the crumble:

Leave butter out at room temperature until soft. Then put all the ingredients in a bowl and knead by hand, make a ball and crumble it into small pieces, then bake in the oven at 180°C for 20 minutes.

Prepare the apricot compote:

Take ripe apricots and chop them into pieces, then simmer in a little sugar for 20 to 30 minutes.

Prepare the mascarpone mousse:

Thin the mascarpone with the Muscat, then add the compote. Whip the cream with the icing sugar and add the first ingredients.


Sugar biscuit baked at 190°C, moulded into a cigarette.

Recipe by René Berard – L’Hostellerie Berard – La Cadière-d’Azur