Cooked 350g of dried apricots
2 1/2 cups of water
2 tablespoons of unsalted gelatin
1/2 cup of sugar
A pinch of salt
2 1/2 cups of milk
4 lightly beaten egg yolks
1 cup of heavy cream
1 cup of water
1/2 cup of sugar
Cooked 350g of dried apricots
2 1/2 cups of water
2 tablespoons of unsalted gelatin
1/2 cup of sugar
A pinch of salt
2 1/2 cups of milk
4 lightly beaten egg yolks
1 cup of heavy cream
1 cup of water
1/2 cup of sugar
Dice the dried apricots and cook them in 2 1/2 cups of water for 20-25 minutes or until they're soft
Mash the cooked apricots through a sieve or food processor
There should be about 2 cups of puree
Mix the gelatin, sugar, and salt in a saucepan
Gradually add the milk and egg yolks while whisking
Cook over medium heat, stirring constantly until the mixture reaches a simmer but does not boil
Remove from heat
Add 1 1/2 cups of apricot puree
Refrigerate until it starts to thicken
Fold in whipped heavy cream
Pour into a 6-cup mold and refrigerate until firm
To make the sauce, mix the remaining 1/2 cup of puree with water and sugar
Cook over medium heat for 5 minutes
Let cool
Deseason the dessert by unmolding it, covering it with some of the sauce, and serving the rest separately
Serve 6-8 portions.
