4626 Abricots à la Parisienne

Method

Cut some apricots in half and poach them in vanilla-flavoured syrup. Allow to cool; drain and place two halves together around a walnut-sized piece of vanilla ice-cream.

Place each re-formed apricot on the flat side of a large macaroon; cover cone shape with vanilla-flavoured Crème Chantilly and sprinkle with fine hazelnut Pralin.

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