Poached apricots with almond sponge, apricot gel and clotted cream ice cream
by Russell Brown
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Ingredients
Fruit & Vegetables
500g of apricot, halved and stoned
1/2 lemon, juice and zet
Store Cupboard
250g of caster sugar
1 vanilla pod, split and seeds scraped out
75ml of apricot purée
120g of egg yolks
130g of caster sugar
170g of caster sugar
70g of flaked almonds
100g of ground almonds
100g of caster sugar
20g of self-raising flour
sea salt
almond extract to taste
150g of apricot purée
1/2 vanilla pod, seeds only
Beverages
250g of water
50ml of white wine
Spices & Dried Herbs
1/2 stick of cinnamon
Dairy
150g of double cream
400g of semi-skimmed milk
250g of clotted cream
10g of unsalted butter
100g of unsalted butter
100g of egg
Speciality Ingredients
15g of glycerine