Apricot Pyramid with Yoghurt and Vanilla Espuma

Ingredients
250 ml milk
250 ml heavy cream
60 g sugar
10 ml lemon juice
60 g natural yogurt
10 ml rum
120 g powdered sugar
2 × vanilla bean(s)
6 × egg yolks
4 × croissant(s)
2 × slices of white bread
100 g apricot jam
500 g apricot(s)
20 g almond flakes

Preparation of the Apricot Pyramid
Break the croissants and white bread slices into small pieces and mix with 60 g of icing sugar, one vanilla pod and almond leaves. Add 100 g of steamed apricot chunks and apricot jam and pour into a mould. Mix three egg yolks, 125 ml of heavy cream and 125 ml of milk well and pour over the mixture. Bake in the oven at 170 °C for approx. 30 minutes until golden yellow.

Preparation of Apricot Glaze
Mix 400 g of apricots with 60 g of icing sugar, rum and lemon juice, boil till soft and finely puree in a blender.

Preparation of Yoghurt and Vanilla Espuma
Mix 25 ml of milk with three egg yolks. Put 100 ml of milk, 125 ml of heavy cream, one vanilla pod and sugar to a pot and cook until it thickens: dip a cooking spoon into the mixture, hold it with the back facing upwards and blow on it. If wavy lines start developing, the consistency is correct.

Then stir until cold and stir the yoghurt into the cooled mass. Pour the mixture through the iSi Funnel & Sieve into a 0.5 L Whipper, screw on 1 N20 Cream Charger and shake vigorously. Cool the appliance in the refrigerator for 1-2 hours.

Spread the fruit glaze on a plate and arrange the pyramid and espuma directly from the Whipper.

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