Chocolate Dessert with Yogurt Cream and Apricots
Ingredients
- For the chocolate dessert
- 150 grams dark Couverture
- 100 grams dark Chocolate frosting
- 6 Foil strips (4.5 x 25 cm)
- 500 grams Apricot
- 2 Tbsps Maple syrup
- 2 tsps Agar
- 150 grams Yogurt (0.1% fat)
- 200 grams Whipped cream
- To serve
- mint
- Lemon balm
- Apricot
Preparation steps
For the chocolate dessert, chop the chocolate and melt over a pan of hot water.
Spread parchment paper on a work surface and place the foil strips parallel, with some distance between them. Drizzle thinly with chocolate (about 2 mm / approximately 1/10 inch) and leave to dry for about 10 minutes.
Lift the foil strips carefully and press together with the chocolate side inward. Secure with paper clips, place on parchment paper and leave to solidify completely in a cool place.
Blanch the apricots. Peel, halve, remove the pits and purée. Mix the maple syrup with the agar and 1 tablespoon of apricot purée. Simmer for 2 minutes and stir into the apricot purée. Leave to cool slightly and then stir in the yogurt and whipped cream.
Arrange the chocolate chips on a plate. Spoon the apricot cream into a piping bag with a large nozzle and squeeze into the chocolate. Smooth out and refrigerate.
Serve with apricot wedges and decorated with mint and lemon balm.
