WEEK 51
Chocolate fritters with fresh apricots marinated in champagne
For 4 servings | Preparation: 8 hours - Cooking time: 20 minutes
Ingredients
Additional kitchen equipment
Ingredients
For the marinated apricots
4 apricots
2.5dl champagne demi-sec
2 tablespoons honey
1 vanilla pod
For the fritter dough
250g flour
50g cacao powder
50g caster sugar
5g salt
250g sparkling water
2 eggs
50g butter
For the chocolate filling
100g chocolate
1/2 dl cream
35g butter
For the vanilla ice cream
turn to recipe 18 on page 61
mint leaves
Additional kitchen equipment
ice cream maker
piping bag
baking parchment
food processor with K-beater
cooking oil to deep-fry
thermometer
STEP ONE
It is best to start with the ice cream preparation the day before, allowing the mixture to infuse overnight in the fridge, before it is poured into the ice cream maker.
STEP TWO
Quarter the apricots. Use half for the fritters and the rest to finish the plates. Half the vanilla pod lengthways and scrape the vanilla seeds out of one half using the back of a knife. You can use the other half in another recipe. Stir the vanilla seeds into the champagne and add the honey as well.
STEP THREE
Pour the champagne marinade in a tray with a raised edge and add the quartered apricots. Leave to marinate for at least 8 hours.
STEP FOUR
Then for the chocolate filling. Heat the cream in a saucepan and add the butter. When the butter has fully melted, spoon the chocolate into the cream and leave to cool at room temperature until it turns into a pipeable substance. Transfer this into a piping bag and pipe small pralines on a piece of baking parchment and freeze until use.
STEP FIVE
Add flour, cacao powder, sugar and salt in the food processor bowl to make the dough. Mix the ingredients using the K-beater and slowly pour in the sparkling water. Add the eggs, one at a time. Melt the butter and pour it into the bowl as well. Leave the fritter dough to set for a couple of hours.
STEP SIX
Put a frozen chocolate praline on top of an apricot quarter. Turn the two together around in the fritter dough and deep-fry in the cooking oil at 180C until the fritters start to float. When they are crispy, take them out and leave to drain on some kitchen paper. Serve with a scoop of vanilla ice-cream, the remaining apricot quarters and finish with a mint leaf.