Apricot Compote with Vanilla Fromage Blanc light and fragrant
Ingredients for 4 servings
- 14 oz (400 g) of apricots
- 0.4 oz (10 g) of butter
- 2 tbsp of brown sugar
- 14 oz (400 g) of whipped cheese
- 1 vanilla pod
- 2 tbsp of honey
- 3.5 oz (100 g) of cherries
- For the Salted butter caramel
- 3.5 oz (100 g) of sugar
- 1.6 oz (45 g) of salted butter
- 0.3 cup (7.5 cl) of liquid cream
Step-by-step recipe
The salted butter caramel:
1 In a saucepan, brown the sugar and butter, then add the cream off the heat. Return to the heat until boiling while whisking.
Let cool.
The apricot compote:
2 Cut the apricots into 4 pieces (remove the pits).
3 Cook them gently over low heat with the two tbsp of brown sugar and butter.
The whipped cheese:
4 Cut the vanilla pod in half and scrape out the seeds with the tip of the knife. Mix them into the whipped cheese with the honey.
5 In a glass, place the compote, then the whipped cheese and the salted butter caramel.
6 Decorate with a few cherries and a small meringue.
Wine Pairing
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