Apricot "Croustillant"TheWorldWideGourmet.com
Total time: 30 to 60 min
Preheat the oven to 200° C (400° F)
Preparation time: 30 minutes
Cooking time: Under 30 minutes
Difficulty: Average
Nutritional values
per 100 g
per portion
Energy:181.1 kcal
Proteins:2.1 g
Fats:12.1 g
Carbohydrate:17.1 g
Fibers:1.3 g
Sugar:10.8 g
Cholesterol:28.4 mg
Sodium:48.2 mg
Calcium:31.1 mg
Energy:1003 kcal
Proteins:11.6 g
Fats:67.3 g
Carbohydrate:94.8 g
Fibers:7.1 g
Sugar:59.8 g
Cholesterol:157.5 mg
Sodium:267 mg
Calcium:172.2 mg
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INGREDIENTS
For 4 serving(s)
Quantity
Weight/Volume
Unit
Ingredient
200
g
puff pastry
50
g
icing sugar
200
ml
apricot sorbet
100
g
granulated sugar
200
ml
coffee (mocha) ice cream
50
g
butter
200
g
pastry cream
20
apricots
100
g
light cream
1
ml
coffee essence
1
ml
lemon juice
METHOD
To make the "Arlettes"- Roll out the puff pastry as thinly as possible with the icing sugar to form 20 rectangles of 10 g (1/3 oz.) each.
- Bake in a 200° C (400° F) oven for 5 to 10 minutes.
Apricot coulis
- Cook 8 apricots with 50 g (1/4 cup) granulated sugar and the lemon juice until softened and put through a fine mesh strainer.
Coffee cream
- Whip the cream; add in the pastry cream and the coffee flavouring.
Finishing
- Cut the remaining apricots into 6 and sauté them in the butter with 50 g (1/4 cup) granulated sugar until caramelized.
- Arrange the fruit on 4 serving plates with the puff pastry "arlettes" and the coffee cream.
- Garnish with a scoop of mocha ice cream, the apricot sorbet and the apricot coulis.
