Le albicocche possono essere poi sostituite dalle pesche, il crumble si può preparare in anticipo e conservare in una scatola di latta.
Thanks again to Kalyn for her successfull idea!
Apricot Mousse with Chocolate Crumble
When apricots season is over they can be replaced by peaches, the crumble can be prepared in advance and stored in a tin box.
1 kilo apricots
70 g butter
70 g sugar
for the crumble:
100 g finely chopped milk or dark chocolate
100 g finely chopped peeled almonds or pecans
100 g soft butter
90 g flour
50 g sugar cane
1 tbsp unsweetened cocoa powder
- Mix butter with flour, almonds, sugar and cocoa powder. Add chocolate, mix well and let the mixture in the refrigerator to harden.
- When very compact, coarsely crumble the mixture on a baking tray (lined with parchment paper) and bake at 150° for about 15/20 minutes. Crumble again the lumps if necessary when still hot and let cool.
- Divide apricot cream into cups, cover with the crumble and garnish with half a caramelised apricot and mint leaves.
WHB # 244 Round up