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APRICOT SUNNY SIDE UP
 more with Apricot

BLANC MANGER

DOUBLE BAKED COOKIES

sweet small apricot,

baked with sweet wine and tea

glazed with baking liquid and agar agar added

Apricot Floating Island

Apricot Sunny Side-up

Apricot Tatin 

Apricot Sticky Rice
 

| Blanc Manger | Fruits | X2 Baked Cookie | MONTAGE |

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 BLANC MANGER

- 300 gm Heavy cream,

- 3 gelatin leaves

- 1 small (400gm) can sweet condensed milk

- 1 pint Buttermilk

- 1 drop Almond extract

YIELD 10 PIECES

Soak the gelatin leaves in cold water.

Bring the cream to a boil, then add the gelatin after extracting the water by squeezing them between hands.

Mix well using a wire whisk.

Add the condensed milk , mix well.

Finally add the buttermilk and the almond extract.

Pour into the dish in which they will be served, previously linen with plastic wrapping.

When cold (almost frozen) and upon order flip one portion over the Cookie base.

Place 2 baked apricots halves (imitating 2 sunny side-up eggs) on the Blanc Manger

Gently glaze with jellified cooking liquid. 

 

 FRUITS   -   FRESH APRICOT

Place the apricot halves, cavities facing down, in an hotel pan.

Cover with a solution of sweet wine:

- 1 liter Sauternes(or else)

- 200 gm maple syrup or apricot jelly

- 1 tbsp crushed white peppercorn

- 1 tbsp fennel seeds

Cover with aluminum foil and bake 15 min at 350F

Let cool before uncovering

 

  JELLY  -  Cooking Liquid

Strained cooking liquid +agar powder (ToBeDetermined) 

 
 COOKIE BASE or CRUMBLY PETIT BEURRE

- 950 gm All Purpose Flour

- 450 gm Confectioners Sugar

- 550 gm Blanched Almond Flour

- 450 gm Soft Butter

 for 2nd step:

- 450 gm Soft Butter

Mix together and using the paddle attachment  :

sugar / almond flour and butter until “sablé”

Spread by sprinkling  the crumble over a tray and cook at 300 F until golden brown.

Let cool completely.

Pulverize this cooked dough in robot coupe.

In the mixing bowl using the paddle

attachment, add the second amount of butter (cold) and let work until “sablé”.

Sprinkle ½ inch thick of this crumble , covering the bottom of the serving dish.

Before service bake at 300 F for 4 to 5 minutes.

Let cool and cover with the Blanc Manger. 
 MONTAGE

In order

Crumble

   To be bake just before service and as close as needed.

-          Blanc Manger

    Poured in the same dish, linen with plastic wrapping.

    Cooled in freezer until almost frozen

    Then flipped upon order Or slightly in advance over the twice bake crumble.

Apricot Halves

    2 per order

Jelly

    If the jelly doesn’t show perfectly smooth, it is still possible to fix it by flashing the dish in oven or under salamander for only seconds.

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