Roasted Apricots

Introducing "Roasted Apricot and Rosemary Chantilly Dessert"! Indulge in the exquisite combination of flavors with this easy dessert featuring roasted apricots infused with honey, rosemary, and vanilla. This delightful treat is elevated with a luscious rosemary-infused Chantilly cream and a touch of leftover madeleine biscuit from a previous strawberry cake recipe. The sweet and tangy notes of apricot perfectly complement the aromatic hint of rosemary, creating a symphony of taste in every bite. Imagine sinking your teeth into tender roasted apricots, caramelized to perfection and bursting with natural sweetness. The creamy Chantilly, delicately flavored with rosemary, adds a light and airy texture that melts in your mouth. To enhance this delectable dessert, consider drizzling a generous pour of apricot or red fruit coulis for a touch of added indulgence. The vibrant colors and fresh fruity flavors will not only entice your taste buds but also add a visually stunning element to your dining experience. Join me in exploring the art of dessert-making and let this Roasted Apricot and Rosemary Chantilly creation take center stage at your next gathering.

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Roasted apricots with rosemary chantilly

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Rosemary-Infused Chantilly

Soak gelatin in cold water to soften and drain. Bring to boil heavy cream 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 the remaining chilled heavy cream. Refrigerate overnight.

Roasted Apricots

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.

Madeleine Biscuit

Sear madeleine with butter until light brown. Flambé with Cointreau or Grand Marnier.

Apricot Coulis

Roast more apricots. Puree with an immersion blender. Add more honey or sugar or neutral glaze to taste, and dd apricot liquor if desired.

Plating

Whip chilled Chantilly to medium peaks. Pipe a chantilly rosette on the bottom of plates. Add madeleine biscuit and arrange a couple of roasted apricots. Garnish with whole almonds to mimic the pits. Add more chantilly and fruit coulis if desired. Enjoy!

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