Recipe ideas
Roasted apricot
Ingredients
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
Direction
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.
Garnish:
Sugar biscuit baked at 190°C, moulded into a cigarette.