Apricot flummery
Chef: Michael Voumard
Try this with the: Noble Rot Semillon
Serves: 8
Compote
Ingredients
150g sugar
300ml water
500g dried apricots
150ml Noble Rot Semillon
Method
Bring the sugar and water to the boil. Pour over the apricots and then add the Noble Rot Semillon. Allow to steep overnight.
Flummery
Ingredients
350g dried apricots
300ml boiling water
3 egg yolks
150g sugar
60g cornflour
900ml milk
1 vanilla bean
4 leaves gelatine
Method
Cover the apricots with boiling water; allow to steep overnight and then puree.
Whisk together yolks, sugar and cornflour.
Boil milk with the vanilla bean. Pour the milk onto the yolk mixture and return to saucepan; stir over a low heat until thickened then return to the boil. Add the gelatine (which has been softened in cold water for 2 minutes). Stir in the puree and ladle into oiled moulds. Refrigerate to set.
Turn out and serve with the compote and whipped cream.