Apricots clafoutis
- 2 eggs
- 90 g Hédène lavender honey
- 40 g flour
- 45 g brown butter
- 20 g almond powder
- 50 g milk
- 100 g cream
- 1 vanilla pod
- 8 semi-dried apricots
Roasted apricots
- 3 apricots
- 20 g butter
- 20 g Hédène lavender honey
Apricot Diplomat cream
- 160 g Apricots pulp
- 80 g water
- 50 g egg yolk
- 40 g Hédène lavender honey
- 22 g flour
- 10 g apricots liquor
- 5 g gold gelatin 180 Bloom
- 150 g whipped cream
Apricots coulis
- 100 g apricots
- 25 g water
- 17 g sugar
- 1 g protein
Alginate bath
- 500 g water
- 5 g alginate (thickener)
Yogurt drops with lavender honey
- 150 g milk
- 14 g milk powder
- 15 g Hédène lavender honey
- 70 g cream
- 65 g farmhouse yogurt
- Alginate bath
- 100 g apricot poach juice
Decorations
- Crumble
- Vanilla syrup
- Fennel
Apricots clafoutis
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.
Roasted apricots
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.
Apricot Madame cream
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.
Apricot coulis
In a frying pan, cook apricots with water and pectin mixed with sugar. Mix. Filter cautiously and let cool.
Yogurt marble with meadowsweet
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.
Finish
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.