Tuesday, July 5, 2011

Baked bpricots with yoghurt ice cream

INGREDIENTS. Apricot 260ml 12. 200g of water. sugar 1gr. 10g of pectin. 2g lemon juice. verbena dark cinnamon brown sugar 275gr. 750 grams of cream. 75gr of fat yogurt. peeled and toasted hazelnuts 1 / 2 teaspoon of butter flowers.

PROCEEDINGS. Wash, dry and cut in half '6 apricots. Take away the stone. Put them in a blender with pectin, 38gr. sugar and verbena, add 250ml water. water and then blend. Put the mixture into a saucepan and cook, leading to a temperature of 60 degrees, then remove from heat. Add the lemon juice, sieve and let cool. Wash, peel and core the other 6 private apricots then cut them to pieces.

Arrange them on a baking sheet covered with parchment paper and sprinkle with brown sugar and cinnamon, then bake at 150 degrees for 15 minutes. After this time, remove the apricots from the oven and let cool, then place them in the refrigerator. Mix the cream and yogurt. Add 110gr. Mix sugar and leave overnight in the refrigerator.

With the help of an ice cream maker, turned the mixture of cream and yogurt ice cream (unless you have the ice cream maker, just that you put the container in the freezer and stir every 15 minutes for leviate until 'you will' thickened, or to make just before you buy vanilla ice cream).

Boil 5 ml. of water with 30g. sugar. Add nuts and continue cooking, stirring until 'will not be caramelized. Add the butter and remove from heat. Spread the mixture on a sheet of waxed paper and let dry. At the center of a serving platter or individual plates, place the apricots cooked in the oven, add caramelized hazelnuts 4 on each plate and place 3 small balls of ice cream.

Decorated with flower petals and sprinkled with fresh apricot soup.

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