Here is an easy dessert made with roasted apricots in honey, rosemary and vanilla. The dessert is then built with a rosemary-infused Chantilly and leftovers madeleine biscuit from my last strawberry cake recipe. Any sponge cake, macaron, dacquoise will do the trick. This dessert can definitely be accompanied with a drizzle of apricot or red fruit coulis.
Soak gelatin in cold water to soften and drain. Bring to boil heavy cream (175g) with vanilla and rosemary. Turn off the heat, cover and let infuse for 20 mins. Bring back to a boil and pour over melted white chocolate. Mix with an immersion blender – add soften gelatin and remaining but chilled heavy cream. Refrigerate overnight.
Pick ready to be eaten and sweet apricots. Rinse and halve apricots.
In large hot pan, sprinkle sugar, honey, vanilla and rosemary. Arrange apricot halves all over the surface of the pan. Add fat – shake pan and cook for about 10 mins on medium heat. When fork tender and colored, flip and cook for a few minutes more. Taste an apricot and add more sugar if needed. Transfer roasted apricot onto a plate to cool. Rub whole almonds in cooking liquid and set aside.
Add more butter if necessary in the pan and sear madeleine biscuit or sponge cake until light brown color. Flambé with Cointreau or Grand Marnier. Skip this step is using leftovers macaron or dacquoise.
Roast more apricots (double the amount right from the beginning). Puree with an immersion blender. Add more honey or sugar or neutral glaze to taste. Add apricot liquor if desired. Refrigerate until ready to use.
This dessert can be served in a plate, cup or ramekin. Whip chilled Chantilly to medium peaks (do not over whip). Pipe out a Chantilly rosette on the bottom, add some madeleine pieces and arrange 3 roasted apricot halves. To mimic apricot pit, garnish with a whole almond in the center of each halve. Pipe out more Chantilly and add a drizzle of apricot or red fruit coulis if desired. Enjoy!