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

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