ingredients

30 cl of cold whole cream and 10 cl of whole cream at room temperature
500 g ripe apricots
125 g of white chocolate
2 tbsp. to s. icing sugar
40 g caster sugar
1 sheet of gelatin
2.5 cl of sauternes
1/2 passion fruit juice
3 tbsp. to s. crushed pistachios
75 g crumbled cornflakes

Equipment

1 socket pocket
10 verrines

Steps

Step 1

In advance. Whip the cold floret into firm chantilly, with the icing sugar. Book.

2nd step

The fruits. Wash the apricots, cut them into cubes. Stir for 5 minutes over medium heat, with 20 g caster sugar, wine and passion fruit juice.

Step 3

The ganache. Soak the gelatin in cold water. Crush the chocolate, melt it in a bain-marie. Add the floret at room temperature, mix until smooth. Off the heat, stir in the drained gelatin. Let cool off the water bath, stirring occasionally. Add the ganache to the whipped cream, it will be very frothy!

Step 4

Nougatine. Mix the cornflakes and pistachios. Spread them on parchment paper. Heat 2 tbsp. to s. water with 20 g caster sugar until you get a toffee. Pour it over cornflakes and pistachios, let cool.

step 5

Assemble. Place the apricots in the bottom of the verrines. Using the piping bag, place the ganache on it. Decorate with pistachio nougatine.

tips

Convenient. To make its whipped cream, Elle & Vire cream is used whole and cold.