Pavlova almond & apricot

Name: Pavlova almond & apricot
Ingredients: 115 g almond milk; 400 g Cream; 35 g Egg yolk; 7 g agar +; 6 units.items meringue pavlova; 6 units.items halved apricots; almond slivers; Cane sugar; 150 g White chocolate; almond ice cream; Amarguinha almond liqueur

Delicious in combination with Portuguese Amarguinha almond liqueur. Recipe for 4 people.

The pavlova is a classic from French cuisine. The combination of meringue, almond, and apricot is a more than worthy finale to a festive menu.

Ingredients

115galmond milk

400gCream

35gEgg yolk

7gagar +

6units.itemsmeringue pavlova

6units.itemshalved apricots

almond slivers

Cane sugar

150gWhite chocolate

almond ice cream

Amarguinha almond liqueur

Preparation

Start by making the almond mousse by heating the cream, egg yolks, almond milk, and agar+ to 80°C.
Pour this over the white chocolate and mix until you have a smooth emulsion.
Let it cool and then whip until airy.
Warm a little of the liqueur and marinate the apricots in it (let them cool in the liquid so the flavor infuses well).
Remove from the liquid, sprinkle some cane sugar over them, and caramelize the sugar using a blowtorch.
Toast some almond slivers in the oven at 180°C.
Place a scoop of almond ice cream on the pavlova.
Spoon the almond mousse generously over it.
Place an apricot on top and garnish with the almond slivers.