Last apricots recipe by Luca Montersino, as they are not at their peak anymore.
You can use frozen or canned apricots, reducing a bit sugar.
A light and refreshing yogurt chantilly, layered with a sweet apricots geléé.
A thin layer of delicate sponge cake to offer a crunchy effect.
Gorgeous yogurt
Ingredients
Yogurt chantilly
- 1 cup (9 oz- 250 gr.) plain yogurt
- 1 cup + 3 tbs heavy cream
- 2.5 sheets (5 gr.) gelatine leaves (sheets)
Apricot jelly
- 1 cup (250 gr.) apricot flesh (process fresh apricots into puree)
- 4 tbs + 1 tsp (65 gr.) superfine granulated sugar
- 2.5 tbs (30 gr.) dextrose (or granulated sugar)
- 2.5 + ¼ (5.5gr.) gelatine leaves (sheets)
- some drops lemon juice
Extra
- 3.5 oz (100 gr.) sponge cake, cubed
- neutral gelatin glaze for tarts to brush
- apricot slices
Instructions
Yogurt chantilly
Soak gelatin leaves in cold water.
Heat a small amount of yogurt in the microwave.
Wring gently gelatin sheets to remove excess water, than fold in soften gelatin, stir to combine.
Add remaining cold yogurt and mix to combine.
Whip cream until soft peaks form.
Pour the yogurt mixture into the whipped cream in 2 batches and mix gently to combine, with a rubber spatula and set aside.
Apricot jelly
Soak gelatin leaves in cold water.
Heat half the of apricot puree in the microwave.
Wring gently gelatin sheets to remove excess water, than fold in soften gelatin, stir to combine.
Add granulated sugar, dextrose, lemon juice and stir to combine.
Add the remaining cold apricot puree and mix to combine.
Set aside.
To assemble the cake
Place on the bottom of the glasses some sponge cake cubes.
Pour 2 layers of yogurt chantilly, 2 layers of apricote jelly, alternating the 2 mixtures.
Freeze until the jelly is set.
Brush with neutral gelatin glaze for tarts.
To serve, remove the glasses from freezer and refrigerate for 8-12 hours to allow the cake bring back to right temperature.
Decorate with fresh apricot slices.
Notes
I suggest, before serving to set room temperature for 10 minutes.
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