Les toques blanches du monde

Apricot Nectar Bavarois and roasted apricots with olive oil on a lemon crumble.

Recipe of the month

This month, discover the sweet recipe of Chef Fabrizio Guerrini with the LTBM Apricot Nectar :

Apricot Nectar Bavarois and roasted apricots with olive oil on a lemon crumble.

For 3 people :

1 – the bavarois

- 1 bottle of LTBM Apricot Nectar
- 200g of fresh cream
- 50g of powdered sugar
- 4 leaves of gelatin
- 8 apricots
- 10cl of LTBM Extra Virgin Olive Oil

Heat and gelify the Nectar. Whip the cream with the powdered sugar. Whip the Nectar gelatin.

Mix the whipped cream with the whipped Nectar gelatin until the mix is smooth.

Slice 6 apricots in a carpaccio and roast the 2 remaining apricots in the over with the LTBM Olive Oil at 180°C for 6 minutes.

2 – the crumble

- 200g of butter
- 200g of sugar
- 200g of flour
- 2 lemon zests

Mix everything and bake for 12 minutes at 180°C, let cool and break into pieces.

3 – Caramel nest

Prepare a simple caramel and let cool. Grease slightly a round silicon mold and create small caramel threads by letting the caramel drip from a spoon. Let it harden and cool.

4 - Dressing

Mold the biscuit in a cutter, add the mix and smooth the top of the cutter with a spatula. Let set for 30 minutes in the fridge. Carefully remove the cutter and decorate with the apricot carpaccio. Brush with some LTBM Extra Virgin Olive Oil. Set in the fridge for 30 minutes.

Serve quickly once out of the fridge.

 

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