Roasted apricot gratin with honey and rosemary
Preparation time : 25 mins
Cooking time : 25 mins
Difficulty :
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Ingredients
- 12 apricots
- 20cl single cream
- 3 tbsp honey
- 10g President Unsalted Butter
- 2 sprigs rosemary
- Fleur de sel
- For the sabayon:
- 4 egg yolks
- 4 tbsp water
- 20g sugar
Preparation
Step 1
Preheat the oven to 180°.
Step 2
Halve the apricots, remove the stones and lay them in an oven-proof dish. Add a few knobs of butter, drizzle with honey and add the rosemary. Cook for around 20 minutes.
Step 3
Whisk the egg yolks, water and sugar using a food mixer or a whisk for around 10 minutes (until the egg yolks turn white and triple in volume).
Step 4
Pour into a small pan and cook on a low heat for a while, stirring all the time (the cream should stick ever so slightly to the edge of the pan). Set aside.
Step 5
Whisk the single cream and gently fold it into the egg yolk mixture to get a sabayon.
Step 6
Pour the sabayon into individual ramekins. Add the roasted apricots and put under the grill for a few minutes (the sabayon should turn a lovely golden colour.
Step 7
Serve warm, sprinkled with fleur de sel, and add a sprig of rosemary to garnish.
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