Apricot "Croustillant"
Thierry Phal, La Bergerie, Luxembourg. Flavors of Luxembourg. Total time: 30 to 60 minutes. Difficulty: Average.
ā±ļø Prep: 30 minš³ Cook: 30 min
Ingredients
| 200 g | puff pastry |
| 50 g | icing sugar |
| 200 ml | apricot sorbet |
| 100 g | granulated sugar |
| 200 ml | coffee (mocha) ice cream |
| 50 g | butter |
| 200 g | pastry cream |
| 20 | Apricots |
| 100 g | light cream |
| ā | coffee essence (a few drops) |
| ā | lemon juice, to taste |
Instructions
Preheat the oven to 200Ā° C (400Ā° F).
Method
To make the "Arlettes"
- Roll out the puff pastry as thinly as possible with the icing sugar to form 20 rectangles of 10 g (1/3 oz.) each.
- Bake in a 200Ā° C (400Ā° F) oven for 5 to 10 minutes.
Apricot coulis Cook 8 apricots with 50 g (1/4 cup) granulated sugar and the lemon juice until softened and put through a fine mesh strainer.
Coffee cream Whip the cream; add in the pastry cream and the coffee flavouring.
Finishing
- Cut the remaining apricots into 6 and sautƩ them in the butter with 50 g (1/4 cup) granulated sugar until caramelized.
- Arrange the fruit on 4 serving plates with the puff pastry "arlettes" and the coffee cream.
- Garnish with a scoop of mocha ice cream, the apricot sorbet and the apricot coulis.