Tag: apricot

Moretta Apricot Cake Recipe – Italian Cuisine – Italian Cuisine

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Ingredients

300 g chocolate ice cream
150 g sugar
4 pcs apricots without stones
100 g soft butter
100 g hazelnut flour
85 g 00 flour
30 g chopped hazelnuts
12 g bitter cocoa
3 g salt
edible gelatin in sheets
butter
lemon

Duration: 7 h 20 min

Level: Medium

Doses: 8 people

For the recipe for the Moretta apricot cake, collect the 00 flour, the butter, 100 g of sugar, the hazelnut flour, the bitter cocoa, the chopped hazelnuts and the salt in a bowl; mix the ingredients with your fingertips until you get a crumbled mixture (crumble). Arrange a ring (ø 18 cm) on a baking sheet lined with baking paper, distribute the crumble and press it lightly with your fingers to compact it a little and create a base without gaps: bake at 170 ° C for 18-20 minutes, then remove from the oven, carefully remove the ring and let the crumble base cool completely
at room temperature.
Soak 1/4 of a sheet of gelatin in cold water for about ten minutes. Cut the apricots into pieces and brown them in a pan with 50 g of sugar and a tablespoon of lemon juice for a couple of minutes, then blend them and dissolve the well-squeezed gelatine in them. Line a cake pan (ø 16 cm) with cling film suitable for food, pour in the slightly softened ice cream, level it and let it harden in the freezer for 6 hours, until it becomes so compact that it can be unmolded.
Place the crumble base on a tray, spread over 2⁄3 of the apricot cream and refrigerate to harden for 15-20 minutes. Unmold the ice cream from the pan with the help of the plastic wrap and turn it over on the crumble base, over the apricot cream. Decorate the surface of the cake with drops of the remaining cream, adding verbena leaves to taste. Serve after a few minutes.

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Apricot curd: the greedy cream with a thousand uses – Italian Cuisine

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If you like lemon curd, try this version with apricots too. A cream to be enjoyed in a cake or directly on your finger!

The beginning ofsummer is the period of apricots, a fruit with a juicy and velvety pulp, ideal for a thousand desserts, but also to garnish main courses is salads. And above all perfect for preparing curd.

Have you never heard of it? It is not one jam, and not even a chutney, it's just one cream, perfect for filling sweets, pastries, but also to spread on rusks for breakfast. This is usually done with the lemon, but we want to offer you this variant.

Greedy by the idea? Get the ingredients and get to work: it takes just over half an hour to prepare it.
Below we provide you the recipe, step by step; in the gallery, some ideas for using the curd in the kitchen and the numerous variations.

How to make apricot curd

Ingredients

To prepare the apricot curd, you will need: 300 g of apricots (about 4-5), 130 g of sugar, 2 eggs, 30 g of butter and 1 tablespoon of corn starch.

Method

First, remove the stone from the apricots and put them to cook in a pot just covered with water, making sure they become tender, but do not fall apart. Keep the cooking water. With the help of a mixer, blend them, adding the cooking water, until you get a puree that is not too thick. Add the sugar and strain the mixture. Meanwhile, in a separate saucepan, break the eggs and mix them with the starch, dissolving the lumps, then add the puree. Cook in a bain-marie until the cream thickens, then add the butter into chunks to whisk the puree. Let it cool and distribute in glass jars, ready to use.

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Sea bass carpaccio and sour apricot compote – Italian Cuisine

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Ingredients

250 g sea bass carpaccio suitable for raw consumption
common thyme or serpillo
extra virgin olive oil
pink pepper
salt flakes

Ingredients FOR THE APRICOT COMPOTE

500 g apricots
50 g sugar
50 g apple cider vinegar
50 g raisins
15 g fresh ginger
1 spring onion
salt

Duration: 30 min

Level: Easy

Dose: 4 people

FOR THE APRICOT COMPOTE
Wash apricots, ston them, cut them into pieces and collect them in a saucepan with the sugar, vinegar, raisins, chopped spring onion, ginger, peeled, grated or whole, and a pinch of salt.
Bake over medium-low heat for about ten minutes from the rising of the boil: in the end the apricots must be soft.
distributed in the plates the slices of sea bass, season them with a drizzle of oil, salt flakes, pink pepper and a few leaves of thyme.
serve the carpaccio accompanied with the sour apricot compote.

To know: always ask your fishmonger to chop the fish you intend to eat raw: do it a few days in advance as the low temperature refrigeration process takes several hours.

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