Apricot
coulis
ingredients :
- 400 g Sicoly® sweetened apricot purée
process :
Pour the puree (add nothing) into the glasses and place in the freezer.
Vanilla
Panna cotta
ingredients :
- 1/4 L Milk
- 160 g Granulated sugar
- 3/4 L Fresh cream
- 1 Vanilla pod
- 18 g Gelatine
process :
Bring the milk and sugar to the boil and infuse the vanilla. Add the gelatine followed by the cream. Fill the glasses once the coulis is frozen.
Apricot
Espuma
ingredients :
- 500 g Sicoly® sweetened apricot purée
- 10 g Gelatine
- 100 g Granulated sugar
- 200 g Egg whites
process :
Heat some of the SICOLY® apricot puree with the sugar. Soften the gelatine in cold water and squeeze, add to the puree. When the gelatine is melted, add the rest of the SICOLY® apricot puree and the unwhisked egg whites. Blend and pass through a conical sieve. Place in a siphon and add 2 gas cartridges. Place in the refrigerator. Fill the glasses when ready to serve.
Apricot
Compote
ingredients :
- 400 g Sicoly® apricot dices 10 x 10
- 40 g Honey
- 80 g Toasted chopped pistachios
process :
Cook the SICOLY® apricot cubes and honey for the minimum amount of time necessary. Add the pistachios and serve warm in verrines.
Decoration
and finishing
Add another layer of apricot coulis on top of the panacotta that is starting to jellify. Garnish with the espuma at the last minute. Decorate with sugar or to taste. Serve the compote warm in a verrine.