Apricots

I made some not so sweet apricot pate de fruits from dried apricots stewed in apricot nectar with a little help to gel with iota and kappa carrageenans .
Texture was right and wasn't too sweet but I found the flavor release was crap. So I turned the gel into sorbet.
I had a thought that it'd be good with chocolate, but in retrospect, the dark chocolate sabayon tart completely over powers the delicacy of the sorbet.
I think milk chocolate would have been better, perhaps some freeze dried apricot(if they make it?) maybe muscovado meringue and a sweet basil fluid gel.
Next time?!

Cardamom crust chocolate sabayon tart, Apricot sorbet, bits and bobs

Comments

Post a Comment

Popular posts from this blog

Never Ending Chestnut Saga

Image
With the massive influx of chestnuts the other week things got a little out of control. personally the highlight was the tarts (2.0) the low point was throwing out a 2L bucket of puree that had turned sour. Not far from the bottom rung of the ladder was some shit chestnut chocolate cookies i made. I just dont know, I veered too far of course, yogurt was added and nowhere near enough sugar, they were just shit. They resurfaced whilst doing another re-arrange/cleanup of the cool room on Friday, on Saturday they surfaced again and the guilt set in. They all made their way into the blender and turned into cookie crumbs. then into the Hobart with some softened butter, sugar flour a cup of water and became the base to some pretty snazzy chestnut chocolate ricotta and honey cheesecakes. the actual recipe for the base will always remain a mystery but i quickly jotted down the cheese part down for future reference, enter iota carrageenan , aka irish moss. This enabled me to set the che
Read more