White-eyed apricot almonds

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White-eyed apricot almonds

White-eyed apricot almonds

White-eyed apricot almonds:

White-eyed apricot almonds

White-eyed apricot almonds



Preparation time: White-eyed apricot almonds

Cooking time: 10 minutes 


Ingredients (for 4 people): - 75 cl semi-skimmed milk - 25 cl light cream - 7 sheets of gelatin - 2 sticks Pure Via - 150 g ground almonds - 300 g of pruned almonds - A few drops of bitter almond - 6 ripe apricots - 50 g of toasted almonds - 30 cl semi-skimmed milk 

Preparation of the recipe White-eyed apricot almonds 


Place the gelatin sheets in a bowl of cold water. Place the milk and cream in a saucepan with Pure Via sticks and whole and powdered almonds. Cook gently and do not let the milk overflow for about ten minutes and let rest for 30 minutes. 
Then filter the whole with a fine strainer lined with gauze or cheesecloth. 
Put the whole on a low heat, add a few drops of bitter almond according to your taste then, out of the fire, incorporate drained gelatin between your fingers. Mix well and fill 4 silicone molds. 
Place them in the refrigerator for at least 6 hours. 

When serving, wash, dry the apricots and then cut into thin slices. Place them in a rosette on hollow plates and then unmold them white-eaters in the center. Sprinkle with shredded almonds and prepare the milk froth. 
To do this place the milk in a high pitcher and then, using a milk frother, a steam nozzle or just a small whisk, whip the milk to make it foam. Then collect the foam with a spoon, distribute it in the plates and serve without waiting. 

Notes: 

Photo credit: valerielhommephoto.com Stylisme Bérengère Abraham 



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