Monday, August 2, 2010
Fresh apricots are wonderful eaten as is but sometimes they start getting a little mushy. This is a good way to get that apricot aroma into a mille feuille.
1 sheet puff pastry
Bake at 400 C for 20-25 minutes sandwiched between two baking sheets. Let cool and cut into 9 equal sized pieces
Apricot puree (blend 3 ripe fresh apricots in blender)
1 T sugar
2 t. cornstarch
3 T water
Heat apricoat puree and sugar over med heat. Mix cornstarch and water and add to apricot puree. Stir until thickened.
2 T dulce de leche
1 cup heavy cream
1/4 c powdered sugar
Heat dulce de leche in microwave for 20 sec until soft but not too hot. Whip heavy cream to stiff peaks in a cold bowl. Sift powdered sugar into cream and gently whip/stir to incorporate. Add a few Tbs of whipped cream to the soft dulce de leche and stir to mix well. Gently fold in rest of whipped cream until well mixed.
Layer puff pastry piece with apricot puree and caramel mousse.
I also made some apricot mousse that was too soft for mille feuilles so I made "Apricot Benedict" for breakfast with yogurt cheese, apricot puree and apricot mousse. Yum.