Poached apricots with almond sponge, apricot gel and clotted cream ice cream
Item 1 of 1
- medium
- 8
- 1 hour 30 minutes
This beautifully presented summer dessert recipe from Russell Brown is filled with perfectly contrasting flavours and colours, with plump sous vide poached apricots, glossy ice cream and a light, fragrant almond sponge. While the individual components of this recipe are fairly simple in and of themselves, it’s worth putting a little extra thought into the timing of this dish. Preparing some items, such as the ice cream and almond praline a day in advance will help to reduce the time spent in the kitchen – perfect if you’re entertaining.
First published in 2015
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Ingredients
Metric
Imperial
Poached apricots
- 500g of apricot, halved and stoned
- 250g of caster sugar
- 250g of water
- 1/2 lemon, juice and zet
- 1 vanilla pod, split and seeds scraped out
- 75ml of apricot purée
- 1/2 stick of cinnamon
Clotted cream ice cream
- 120g of egg yolks
- 130g of caster sugar
- 150g of double cream
- 400g of semi-skimmed milk
- 15g of glycerine
- 250g of clotted cream
Praline
- 170g of caster sugar
- 70g of flaked almonds
- 10g of unsalted butter
Almond sponge
- 100g of ground almonds
- 100g of unsalted butter
- 100g of caster sugar
- 100g of egg
- 20g of self-raising flour
- sea salt
- almond extract to taste
Apricot gel
- 150g of apricot purée
- 50ml of white wine
- 1/2 vanilla pod, seeds only
SAVE RECIPE
Equipment
- Ice cream maker
- Silpat mat
- Chamber sealer
- Water bath
- Blender
- Silicone mini bar moulds
- Vacuum bags
Method
1
Begin by preparing the clotted cream ice cream. Whisk together the egg yolks and sugar in a bowl until fully combined
- 120g of egg yolks
- 130g of caster sugar
2
Gently warm the double cream and milk in a heavy based pan, then whisk the warm cream gradually into the egg yolks and return the combined mixture to the pan
- 150g of double cream
- 400g of semi-skimmed milk
3
Cook over a medium heat, stirring constantly until the custard begins to thicken – the temperature should reach 79℃ for 15 seconds to pasteurise the eggs
4
Remove the pan from the heat and whisk in both the clotted cream and glycerine. Pass the custard through fine chinois and press a sheet of clingfilm down on to the surface
- 15g of glycerine
- 250g of clotted cream
5
Chill completely, ideally overnight, then churn in an ice cream machine. Keep the ice cream frozen until ready to serve
6
For the almond praline, cook the sugar to a medium caramel in a heavy based pan, add the almonds and continue to heat until the mix goes fluid again
- 40g of caster sugar
- 70g of flaked almonds
7
Add the butter, mix thoroughly and pour the praline mixture onto a silpat mat to set. Leave to cool completely, then chop into coarse pieces and set aside until required
- 10g of unsalted butter
8
Preheat a water bath to 80℃
9
For the poached apricots, combine the sugar, water, lemon, apricot purée and spices together in a pan, heat to make a stock syrup and leave to cool
- 250g of caster sugar
- 250g of water
- 1/2 lemon, juice and zet
- 1 vanilla pod, split and seeds scraped out
- 75ml of apricot purée
- 1/2 stick of cinnamon
10
Place the apricots into vacuum bags and cover with the stock syrup, then use a chamber sealer to seal. Cook the apricots in the water bath for 20 minutes, transferring to an ice bath to blast chill once cooked
- 500g of apricot, halved and stoned
11
Preheat the oven to 160℃/gas mark 3
12
To make the sponge, cream the butter and sugar together and gradually add the egg. Sift together the almond, flour and salt and fold into the butter mix, adding almond extract to taste
- 90g of unsalted butter
- 100g of caster sugar
- 100g of egg
- 20g of self-raising flour
- sea salt
- almond extract to taste
- 100g of ground almonds
13
Bake in silicone mini bar moulds for 12–15 minutes until risen and golden brown
14
To make the gel, combine all of the ingredients in a pan and whisk together thoroughly. Bring to a simmer then remove from the heat. Allow to cool and then blitz into a purée
- 150g of apricot purée
- 50ml of white wine
- 1/2 vanilla pod, seeds only
15
To serve, run a smear of apricot gel along each plate and place a few warm pieces of sponge cake diagonally across the gel
16
Arrange three apricot halves alongside the sponge cake, slicing into smaller pieces if necessary, and create a circle of chopped praline in the centre of the plate
17
Spoon a small ball of ice cream on top of the circle and finish with dots of apricot gel and a final sprinkling of almond praline
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