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Apricot Semifreddo with Caramelized Puffs

INGREDIENTS FOR 8 SERVINGS

For the semifreddo
- 320 g of ripe apricots, excluding waste
- 250 ml of fresh cream
- 125 g sugar + 15 g
- 80 g egg whites at room temperature

For caramelized pastries
- 100 g Forno Bonomi square pastry
- 150 g of granulated sugar

Preparation time: 30 minutes  
Rest time: 6 hours

METHOD

Wash the apricots, remove the hazelnuts and blend them raw with a spoonful of sugar. Whip the cream and set it aside in the fridge.

Put 125 g of sugar in a saucepan with 30 ml of water and bring to a boil. In the meantime, begin to whip the egg whites with 15 g of sugar. When the syrup reaches 120 º C (and at that point the egg whites will almost be mounted), pour it flush on the egg whites, continuing to whip for 3-4 minutes (Italian meringue).

Add the apricot puree to the Italian meringue and then incorporate the cream, gently, using a spatula. Pour the mixture into silicone moulds and put in the freezer for at least 6 hours.

Leave 8 puffs whole and roughly crumble the others.

Pour the sugar into a saucepan from the thick bottom and make a dry caramel, letting it dissolve without ever stirring, but at most swirling the saucepan.

When the caramel begins to take on an amber color, turn off the flame and immerse the whole puffs, one at a time, for a few seconds. To do this you can help yourself with a toothpick, to be inserted in the bottom of the puff pastry to avoid the risk of getting burned with caramel.

Put the puffs to dry on a sheet of baking paper, with the caramelized part upwards, and pour the rest of the puffs crumbled in the pan with the caramel. Stir quickly and pour the mixture on a sheet of baking paper.

When the caramel has cooled, chop it with your hands and pass it to the cutter, to obtain a sort of very fine crumble.

Turn out the semifreddi at least a quarter of an hour before serving and decorate with a puff pastry and caramelized crumble.

 

Recipe by Alice Del Re, author of @panelibrinuvole

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