Ingredients
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Fresh juicy ripe apricots
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40 g cane sugar
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Salty caramel sauce
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(unpeeled, cut into small pieces almond
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Chocolate
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Ice cream:
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125 g cream 33%
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50 g Invert sugartrimoline
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50 g Sugar
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4 Pasteurized egg yolk
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475 g Baked cottage cheese
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Sauce:
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500 g Sugar
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300 g glucose
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800 ml cream 33%
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80 g Butter
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Sea Saltto your liking
Directions
How to Make Ice Cream:
- Take cream and trimoline to the boil, add yolks mixed with sugar and make a crème anglaise. Cool at the ice bath.
- Add baked cottage cheese, mix in blender, pour into containers. Freeze.
- Pacotise before serving (or use a home ice cream machine)
How to Make the Sauce:
- Heat sugar and glucose until it becomes of caramel colour
- Carefully add hot cream (boil before adding), mix and cook for 6-10 minutes.
- After the mix cools down, add butter. Salt)
How to Make the Chocolate Pit:
-  For the pit imitation we take milk nuts choco, Ice cream (we use the one made with baked cottage cheese, but you can use vanilla just as fine).
- Put sugar in a pot or pan with high sides.
- Wait until it melts a little and add apricots cut in halves. Caramelise for 15-30 seconds.
- Put the apricots on a white plate.
- Add ice cream. Top with sauce. Sprinkle almond around.
- Add chocolate pit and decorate with seasonal flowers. Done!
- To make the pit we’ve created a special pastry mold. At home you can experiment and make something close to the pit shape.
