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Apricot Cream Shake with lemongrass and pistachio flavor


Ingredients:6 people
  • Liquid cream
    250 g + 1 litre
  • Milk
    25 cl
  • Vanilla beans
    2 + 1 +3
  • Powdered sugar
    130 g + 150 g + 250 g
  • Egg yolks
    130 g + 240 g
  • Fresh apricots
    600 g
  • Apricots in syrup
    400 g
  • Gelatin sheets
    1 + 2
  • Pistachio paste
    30 g


Preparation:
  • Preparation time:35 minutes
  • Cooking time:30 minutes


Creme brulee

Heat the milk and infuse the vanilla (2), add the cold cream (25 cl), then pour over the blanched egg yolks (130 g) with the powdered sugar ( 130 g), strain and set aside. Bake in glass cups or in flexipan molds at 100°C for 30 minutes.

Apricot compote with lemongrass

Cook together the pitted fresh apricots, the apricots in syrup, 150 g caster sugar, 1 split and scraped vanilla pod and the lemongrass sticks over low heat, vegetable mill (large holes) and add 1 sheet of melted gelatin.

Pistachio Cream Emulsion

Heat the cream (1 litre) with the pistachio paste, infuse the vanilla (3 split and scraped pods), blanch the yolks (240 g) and powdered sugar ( 250 g), cook the whole thing to a tablecloth (85°C), sieve, add the softened and melted gelatin (2 sheets), pour into a siphon and set aside in the cold.

Apricot Crisp

Procedure:Mix the apricot pulp and 100 g of caster sugar, add 50 g of melted butter then 25 g of flour, form tuiles using a chablon and bake in the oven at 170°C for 10 minutes, set aside in a dry place.

Fitting and finishing

Remove the creams from the refrigerator and place the crisp on top, add the apricot compote, dress the pistachio cream emulsion, decorate with an apricot tuile.

Apricot Cream Shake with lemongrass and pistachio flavor