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Apricots’ time

alperce e chocolate branco


Fine apricot cut for roofbeam
Fragrant cogongrass tie for eaves
Not know ridgepole in cloud
Go make people among rain

Fine apricot was cut for the roofbeam,
Fragrant cogongrass tied for the eaves.
I know not when the cloud from this house
Will go to make rain among the people.

Fine Apricot Lodge, Wang Wei


alperce e chocolate branco


White chocolate ganache with apricots and lime

Serves 6:

Crumble:
50 g softened butter
50 g light brown sugar
50 g powdered almonds
1 maldon
50 g wheat flour

Pre-heat the oven to 170ºC.
Line a baking sheet with parchment paper.
Combine all the ingredients until smooth.
Reserve for 1 hour in the refrigerator.
Seive the dough with a large sized mesh directly over the baking sheet.
Bake for 12 minutes.
Set aside.

White chocolate ganache with apricots and lime:
8-10 apricots
2 limes
40 g light brown sugar
180 g white chocolate, chopped
150 ml cream, 35% fat

Peel, pit and dice the apricots.
Sautée the apricots over high heat.
Add the juice of the 2 limes, the light brown sugar and the zest of 1/2 lime.
Cook for 4 minutes and remove from heat.
Place the apricots at the bottom of 6 ramekins.

Bring the cream to boil with the zest of 1/2 lime.
Pour 1/3 of the cream over the chocolate and combine well until smooth. Repeat this process twice.
Pour the white chocolate ganache over the apricots.
Top with the crumble.
Serve warm or cold.


alperce e chocolate branco

comments



4 Responses to “Apricots’ time”

  1. Jen @ MaplenCornbread em 3 August, 2009

    WOw, stunning!!! I love the entire flavor combination in this!!

  2. lisaiscooking em 4 August, 2009

    The crumble is lovely sitting on the ganache. Looks divine!

  3. jo em 5 August, 2009

    Lovely that’s all I can say and such creativity with the entire presentation.

  4. dawn em 7 August, 2009

    gorgeous! who gets to eat it when it’s done being photographed? LOL

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