Apricots with an Iced Sweet Basil Parfait Dried
first came into existence back in May 2000. Seems a
long time ago now!
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was another top recipe received from Robert Hutchinson
who was Sous Chef at Weston Park, Shropshire at the
1 Tspn Liquid Glucose
300ml Double Cream
2 Fresh Egg Yolk
85g Caster Sugar
3 Vanilla Pods split and seeded
1 Large bunch of Sweet Basil
8 Small fresh apricots
500g Dried mixed fruit
1 Small jar of honey
2 Lemons juiced
100ml Fresh orange juice
sugar into a copper pan and add barely enough water
to dissolve it in. Bring to the boil for 5 mins. Add
Glucose and keep hot but do not reboil.
cream with vanilla seeds to soft peaks set aside.
basil into sugar and water while still hot blend until
an electric mixer whisk yolks on high until fluffy
pour on the basil and sugar mix while whisking being
careful not to get burnt.
whisking until yolks have doubled and are light and
fluffy and cool.
in the whipped cream and then pour into a shallow
freezer-proof dish or tray to a depth of about 2 inch.
Freeze over night.
dried fruit overnight in orange juice and teaspoon
two of the apricots and add this to the dried fruit
the undersides of the apricots so that they will sit
on a plate level. Cut off the tops and pull out the
stone. Make a small cavity inside.
apricots with fruit mix. Place lids back on the tops.
Place in a roasting tray.
a little warmed honey and lemon juice over the top
of the apricots.
in a hot oven for about 10 minutes or until hot inside.
our Parfait with a round pastry cutter and place on
a well chilled plate.
still warm apricot next to Parfait but not touching.
plate with fruit coulis and a sprig of fresh mint.
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