Login

Register

User Registration
or Cancel
Login Close
---

Diana's Dishes The Ultimate Veggie & Vegan Recipe Collection

---

To access future features, or submit your own recipes or comments, please register or simply login with facebook.

Apricot Créme with Chocolate Ice-Cream and Almond Caramel Crisp

0.0/5 rating (0 votes)
Apricot Créme with Chocolate Ice-Cream and Almond Caramel Crisp

Ingredients

  • APRICOT CRÉME:
  • 250g (9oz) fresh apricots
  • 1 litre (1 3/4 pint) water
  • 150g (5oz) sugar
  • Juice of 1 lemon
  • ALMOND CARAMEL CRISP:
  • 400g (14oz) sugar
  • 100g (4oz) syrup
  • 50ml (2fl oz) water
  • 150g (5oz) toasted flaked almonds
  • CHOCOLATE ICE CREAM:
  • 250g (9oz) dark chocolate, at least 70% cocoa, broken into pieces
  • 100g (4oz) unsalted butter
  • 150g (5oz) caster sugar
  • 150ml (¼pt) water
  • 4 large egg yolks
  • 500ml (1pt) double cream

Directions

  1. APRICOT CRÉME

    Blanch the apricots in boiling water for 15 seconds, then remove and cover in cold water to help separate the skin from the flesh. Peel and core. Bring the water, sugar and lemon juice to the boil, immediately remove from the heat and add apricots. Cover with clingfilm and refrigerate. Purée and pass through a sieve, if desired, before serving.

     

    ALMOND CARAMEL CRISP

    Warm the sugar, syrup and water together until it forms a light coloured caramel mixture. Add the almonds and stir briefly, before pouring onto a sheet of greaseproof paper. Cover with a second sheet, and working quickly with a rolling pin, roll as thinly as possible before the caramel goes hard. When the consistency of plasticine, mould into desired shape, such as hearts.

     

    CHOCOLATE ICE CREAM

    Melt the chocolate and butter together. Over a low heat, dissolve the sugar in the water, then boil rapidly to create colourless syrup. Leave to cool for a minute, while you whisk the egg yolks in a separate basin. Trickle the sugar syrup into the egg yolks as you whisk, and continue until the mixture is thick and mousse like. Whisk the cream, then fold in the melted chocolate and butter until thoroughly blended. Pour the mixture into an ice cream machine and churn until frozen (or make in the traditional way). Serve individual portions in a deep sided dish, topped with the almond caramel crisp and surrounded by a serving of the apricot créme.

Leave a comment

You are commenting as guest.

© Dianas Dishes. All rights reserved.

Find us on Facebook
Follow Us