1 Preheat your oven to 355°F (180 °C) (gas mark 6) and take out your baking sheet.
2 In a bowl, crack your eggs, then add the sugar and whisk until pale. Pour in the plain yogurt, stir well, add the flour while stirring, a pinch of salt, and last the melted butter.
3 Place parchment paper on your sheet. The batter should be 2 to 3 cm thick.
4 Bake for 16 minutes in the middle of the oven.
5 Remove the sheet and wait a little before peeling it off the paper.
6 Increase the oven to 410°F (210 °C) (gas mark 7). On the same sheet, arrange your apricot halves with a little salted butter in each cavity. Let cook for 15 minutes, they should be nicely roasted.
7 Brush your sponge with Amaretto by making small pricks with a fork, then divide it into 8 rectangles.
8 Place this sponge on each plate.
9 Using a piping bag or siphon, pipe a generous layer of whipped cream and top with your 3 apricot halves, lightly cooled, with a sprig of rosemary on top.
10 If you like, you can drizzle with a few lines of salted caramel.
11 You can also prepare the batter and apricots the day before to get ahead.
July, when Buddha apricots arrive at the market, firm and sweet with that little hint of acidity that holds up to cooking. After late August, they soften and roast poorly. Prepare the sponge and apricots the day before and keep them separate in the fridge. Whip the cream at the last moment and pipe it on. The fresh rosemary sprig from the garden is not just for decoration, it wilts quickly, so add it at the very last minute.
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