How can I do?Freeze a bowl and beaters in advance of the preparation of whipped cream. The cream must be very fresh and provide séjournée at least 24 hours in the refrigerator.
Mortar: raspberries and blend (or mash with a fork) Order with 1 tablespoon sugar. Filtered through a fine screen to remove seeds.
Polenta: Heat the milk. Then 40 grams of sugar, grated lemon rind finely and polenta. Cooking time indicated on the packaging.
Mine is the apricot. Into small cubes and add the cooked polenta. Stir the mixture and spread on a sheet of foil with a layer of about 1 cm. Cool.
When the polenta has cooled and it has cured, cut shapes with a cookie cutter (I have done round with a glass). Melt a large knob of butter in a pan, caramelize the lavender honey and brown and a few minutes.
Whipped cream: whip the ice cold cream. Once it begins, "look like whipped cream", add the icing sugar and beat again. Stir gently, then 2 tablespoons raspberry sauce.
Ideally, slices of polenta and warm caramelized whipped serve very cold raspberry. Drizzle with raspberry sauce. Add some sliced almonds lightly toasted.
- 200g fresh apricots
- 1 cup raspberries
- 125g fine polenta *
- ½ liter of milk
- 40g sugar 1 tbsp
- 1 untreated lemon
- 1 cup on s. Lavender honey
- 20 cl whole cream
- 1 cup on s. Icing sugar
Yield: 4 people
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