I always heard that it was necessary to wait on July 14th to make his preserves of apricots! Yes but ok, this it was before Now thanks to the increase of productiveness and to the multiplication of varieties, the season stretched out well.
In the market this week it was the arrival pointed out of the bergerons nice, my favourites.
Also, having spread It with butter to her, dredged it with sugar in lavender home and of complete sugar from Satoriz - twinkle in

Divide apricots cut in 4

Cover with paste, here the rests of one feuilletage house for a salmon in rind -

Prick paste, delay it in expenses 30mn, cook it until it is gilt

Turn out of the tin by turning the pie on the service dish, it is finished and it is very good!

Contrary to Papillae and Pupils, I did not precook apricots, in fact I read its recipe too quickly and channel-flicked this stage, there were a little juices really therefore I recommend you to make it!
Since

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Conclusion: a bit rich certainly, you do not mourn the butter, but very tasty. Colour is dark because I used another very sweet-scented complete sugar from The same cutting and served with..

But yes of course, a Xth version of verrine. OK, they are going to say that it is my signature I continued marriage with lavender, for a delicate and refreshing result.

Set Studio Nova
Simply a Bavarian abricot e cream and preserved mumps.

I also tried version with crumble almonds lavender on the top for difference of texture, but I prefer nature.

The recipe:

Preserved apricots: melt in a frying pan 100g of honey of lavender with 25g of butter, add 1cs of sugar to lavender not sieved and 2cs of water. Let quiver and add apricots cut in 4 face cut down. Cook in tremble some minutes, turn them, let them again preserve some minutes. Stop cooking and get cold in the juice.
Ideal is to take away the skin of apricots cooled down [she leaves all alone] before raising them on the Bavarian cream.

The Bavarian cream:
1 leaf 1/2 of gelatine softened in the cold water, 300g of mumps of ripe apricots just in time or 300g of pulp of apricots Delighted fruits out of season, 1cs of syrup of barley water, 25g of sugar in lavender, 1/2 lemon juices, 15cl with whole whipping cream.
Mix apricots finely with the sugar in lavender and syrup of barley water, sieve. Ti dir the lemon juice and to dissolve the spun gelatine there. Blend carefully in the pulp of apricots. Take the cream up in sparkling Chantilly cream and incorporate it in the pur e of fruit. Divide the foam in the bottom of verrines, pat to slick. Reserve expenses in some hours, when the foam is taken cover her with preserved apricots. This verrines keeps at least 2 days in the fridge.

To serve in And as nothing stops me, I also linked the Bavarian to a rest of chocolate cream filling taken up to pistachio, the successful marriage!

then in a light chocolate cream filling in the black sesame remain of new macaroons post to come!

Go, a last baby for the road!

And since, other interpretations of the apricot to ________________________________________________________

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