Sous Vide Apricots with Almond Sponge | Recipe by sousvidetools.com | sousvidetools.com

Name: Sous Vide Apricots with Almond Sponge | Recipe by sousvidetools.com | sousvidetools.com
Ingredients: 500g of apricot, halved and stoned; 250g of caster sugar; 250g of water; ½ lemon, juice and zest; 1 vanilla pod, split and seeds scraped out; 75ml of apricot purée; ½ stick of cinnamon; 120g of egg yolks; 130g of caster sugar; 150g of double cream; 400g of semi skimmed milk; 15g of glycerine; 250g of clotted cream; 170g of caster sugar; 70g of flaked almonds; 10g of unsalted butter; 100g of ground almonds; 100g of unsalted butter; 100g of caster sugar; 100g of egg; 20g of self-raising flour; sea salt; almond extract to taste; 150g of apricot purée; 50ml of white wine; ½ vanilla pod, seeds only

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Looking for an exciting dinner party dessert? This delicious sous vide apricot recipe with clotted cream ice cream is sure to impress.

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Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.sousvidetools.com.

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