In the tank of a whisk, blanch eggs with honey. Add flour, brown butter and almond powder. Blend. Pour milk and cream infused in vanilla drop. Grease 2 molds with a diameter of 6cm. Then, put semi-dried apricots, split in two. Pour the mixture and cook at 170 degrees C for 20 min. Let cool. Turn it out and sparkle with icing sugar. Let aside.
Components:
In a frying pan, heat butter and add apricots split in two. Roast them for 2-3 min and moisten them regularly. Add honey and finish cooking.
Components:
Blanch egg yolks with honey and incorporate flour. In a pan, boil apricot pulp and water, then add the precedent mixture. Beat energetically and boil again for 3 min. Filter cautiously. Rehydrate gelatin in 6 times its volume in water and add apricot liquor. Pour on a plate, cover with film and let cool. At the right time, smooth pastry cream with a whisk and incorporate whipped cream delicately.
Components:
In a frying pan, cook apricots with water and pectin mixed with sugar. Mix. Filter cautiously and let cool.
Components:
Components:
In a pan, heat milk, milk powder, honey and cream. Boil and let mature for an hour. Cool, filter cautiously and incorporate organic yogurt. Put inside a yoghurt-maker. Once yoghurt is ready, make yoghurt marbles in a alginate. Cover the liquid and let affect for 8-10 min. Clear in a container with iced water and let marinate in poaching apricot juice.
Ingrédients :
In a plate, put lukewarm apricot clafoutis. Put roasted apricots and make 2 circles of crumble. Poach apricot madame cream and drop yogurt marbles. Pour apricots coulis and vanilla syrup. Decorate with fennel.
Decorations:
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