Layered with amaretto granita and bitter almond ice cream
Making the clafoutis batter
Preparing the compote and granita
- For compote:
- 2 pounds 3 ounces fresh apricots (1 kg)
- 2 pounds 3 ounces granulated sugar (1 kg)
- 1 1/2 cups water (35 cl)
- 2 vanilla beans
- For granita:
- 2 cups amaretto (50 cl)
- 1 2/3 cups water (40 cl)
Preparing the bitter almond ice cream
Making the nougatine tuile
- 3 1/2 ounces granulated sugar (100 g)
- 3 1/2 ounces glucose (100 g)
- 3 1/2 ounces butter (100 g)
- 3 1/2 ounces crushed almonds (100 g)
Finish and presentation
- apricots (SQ)
- fresh almonds (SQ)
Instructions
Step 1: Making the clafoutis batter
Cream the butter. Fold in the sugar and the almond powder. Continue to mix until the mixture lightens in color; add eggs one at a time, followed by the pastry cream powder. Add pastry cream. Finish by adding diced fresh apricot.
Butter pastry rings 2 1/2 inches (6.5 cm) in diameter, set on a baking sheet, and fill with the mixture 1/2 inch (1.5 cm) high. Bake for about 15 minutes at 338°F (170°C) in a convection oven.
Remove from the pan, let cool, set aside.
Step 2: Preparing the compote and granita
Dice the apricots. Cook apricots with sugar, water, and the vanilla bean split and scraped, until the fruit pieces are tender. Chill.
For the granita, mix water and amaretto. Freeze.
This recipe was originally published in "Alain Ducasse’s Desserts and Pastries" (Éditions Alain Ducasse). See all credits
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