Glazed Apricots & Chamomile Créme Diplomat & Maple Tuille

These were the last apricots we goy our hands in and were so ripe and tasty we didn’t need to do much to them. This dessert was delicious, worthy of any restaurant and any palate.

Creme diplomat:

• 200g chamomile milk tea:

• 12 g cornstarch

• 32 g sugar

• Salt

• 44 g eggyolks

• 16 g butter

• 200 g whipped cream

Directions:

1. On a pot simmer the tea, keeping it hot.

2. On a separate bowl mix your cornstarch, sugar, salt, and egg yolks. Whisk until fluffy and slowly whisk in your hot milk. Once all the milk is incorporated, bring the mixture back to the pot and cook until thickened. Cover and chill.

3. After chilled throughly fold your custard with your whipped cream and refrigerate until ready to use.

Maple tuille:

• 30 g egg whites

• 30 g maple syrup

• 30 g all purpose flour

• 30g unsalted butter

• 1g salt

Directions:

1. Melt your butter with your maple strup, bring to a boil and then whisk with the flour and egg whites untill a smooth batter remains. Spread on your mold with an offset spatula and bake for 12-15 minutes at 325 degrees or until golden.

Glazed apricots:

• Apricots

• Sugar

• Liquor of choice

Directions:

1. On a pan caramelize your apricot halves with sugar and a shot of your liquor of choice. Cook until desired consistency, chill until ready to serve.