Apricots with Chocolate Cream

Baking and Desserts | French cuisine

⏳ Time

40 minutes

🥕 Ingredients

🍽️ Servings

Description

Apricots with chocolate cream

Ingredients

Pitted Wild Apricots - 17.6 oz
Dried Apricots - 5.3 oz
Brown Sugar - 3.5 oz
Milk - 13 fl oz
Sugar - 1.8 oz
Whole egg - 5 pieces
Gelatin - 2 pieces
Liquid dark chocolate - 7.1 oz

Step by Step guide

Step 1

Remove the pits from the apricots and chop them into cubes, and do the same with the dried apricots.

Step 2

In a deep saucepan, add brown sugar and place the saucepan over heat. Add apricots and dried apricots, and cook, stirring, for ten to fifteen minutes, until the dried apricots become soft and the apricot juice and sugar turn into a syrup. Allow the apricots to cool for about ten minutes, then puree them using a blender. Let the puree cool to room temperature.

Step 3

Dissolve the gelatin in a small amount of milk, then heat the remaining milk until almost boiling. Mix the sugar with the egg yolks and pour the hot milk into this mixture. While stirring constantly, transfer the result to a heavy-bottomed saucepan and cook over low heat until the mixture thickens, remembering to stir, of course. Then, incorporate the gelatin dissolved in milk. Pour the thick mixture into the apricot puree and mix thoroughly. Distribute the resulting mixture into molds and refrigerate for ten hours.