Apricot Cream in Chocolate Coating
Apricot cream in chocolate coating is a recipe with fresh ingredients from the stone fruit category. Try this and other recipes from Spoonsparrow!
Ingredients
- 150 g dark couverture
- 100 g dark chocolate glaze
- 500 g apricots
- 2 tbsp Maple syrup
- 2 tsp agar-agar
- 150 g yogurt
- 200 g whipping cream
- mint
- Lemon balm
- apricot sticks
Instructions
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1.
Break the couverture and glaze into pieces and melt them in a double boiler.
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2.
Lay parchment paper on a work surface, place the foil strips parallel with some space, brush them thinly (about 2 mm) with chocolate and let dry for about 10 minutes. Carefully lift the foil strips, form droplets with the chocolate side facing inward, press the ends together and secure with paper clips, set on parchment and chill until firm.
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3.
Steep apricots, peel, halve, pit and puree. Mix maple syrup and agar-agar with 1 tbsp apricot purée, simmer for 2 minutes, stir into the apricot purée, let cool slightly, then fold in yogurt and stiffly whipped cream.
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4.
Place chocolate droplets on a plate and fill them with apricot cream using a squeeze bottle with a large nozzle, smooth the surface and refrigerate.
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5.
Serve decorated with apricot sticks and herbs.
