Sauternes crème caramel, thyme-roasted apricots and almond roly-poly

Sauternes crème caramel, thyme-roasted apricots and almond roly-poly

By
From
PS Desserts
Serves
8
Photographer
Mark Roper

This sexy dessert showcases many different textures and cooking methods. My version involves a lot of separate components but it is well worth the effort. All the elements (except the apricots) are best prepared the day before.

Almond roly-poly

Ingredients

Quantity Ingredient
150g apricot jam
1 tablespoon amaretto, (optional)
Biscuit joconde, at room temperature

Method

  1. Place the cake on a piece of baking paper and trim the edges.
  2. Warm the apricot jam with a splash of water in a small saucepan over medium heat until liquid, then pass through a sieve. Add the Amaretto (if using) to the jam and set aside to cool.
  3. Using a pastry brush, paint a generous layer of the jam over the surface of the sponge. Lift the corners of the baking paper to help roll the cake into a log lengthways. Wrap the log tightly in plastic wrap and refrigerate until needed.

For the caramel

Ingredients

Quantity Ingredient
200g caster sugar
100ml cold water
40ml hot water

Method

  1. Put the sugar and water into a small saucepan and bring to the boil, stirring with your fingers to dissolve the sugar slightly, then brush any crystals from the side of the pan with a pastry brushed dipped in water. Allow to bubble away, untouched, until it starts to colour. Swirl the pan at this stage and continue to cook until golden and it has just started to slightly smoke (see notes). Now add the hot water, taking care as it will splutter. Swirl the pan to combine the water until the bubbles have died down.
  2. Divide the caramel among eight 125 ml-capacity dariole moulds (see notes). Set aside while you prepare the crème caramel base.

Crème caramel base

Ingredients

Quantity Ingredient
orange, finely grated
90g caster sugar
375ml sauternes or good quality sweet wine
645ml thickened cream, (35% fat)
4 gold strength gelatine leaves (8 g), softened in iced water, then squeezed to remove excess water

Method

  1. Rub the orange zest into the sugar and combine with the wine in a saucepan. Bring to a simmer, then add the cream. Stir until the mixture comes back to a simmer, then add the gelatine and stir to dissolve. Pour into the moulds and refrigerate for at least 4 hours but preferably overnight.

Thyme-roasted apricots

Ingredients

Quantity Ingredient
12 perfectly ripe apricots
thyme
caster sugar, for sprinkling
40ml water

Method

  1. Preheat the oven to 190ºC. Line a baking tray with baking paper.
  2. Split the apricots in half and place cut side up onto the prepared tray. Sprinkle the cut surface generously with the sugar and scatter over the thyme sprigs. Dot each with a little of the butter and roast until heated through and fragrant. This will take about 10 minutes and is best done just before serving.

To serve

Ingredients

Quantity Ingredient
Nut praline, made with almonds
edible gold leaf, (see note) (optional)
Crystallised petals, made with yellow rose petals, (optional)

Method

  1. Make the almond praline, leaving the almonds as halves. When you pour the hot nuts onto a tray, use two forks to separate the halves while they’re still warm. Leave to cool and set, then store in an airtight container until needed.
  2. Dip the dariole moulds into very hot water to loosen the crème caramels and to dissolve the caramel, then turn out onto serving plates. Cut the roly-poly into 24 slices and arrange on the plates. Add three roasted apricot halves to each plate and dot with gold leaf (if using). Scatter over a few praline almonds and crystallised rose petals (if using).

Notes

  • When making the caramel, this stage is crucial. If the caramel is too light, it will dissolve too much and be insipid. But if it is too dark, it will taste bitter.

    I prefer to use metal dariole moulds rather than plastic ones as they conduct heat better, making them easier to unmould for serving.

Note

  • It’s easy to prepare most of the components ahead of time and assemble just before serving. Bake the rhubarb and make the sorbet and angel wings the day before. Make the ice-cream base the day before, too, and churn just before serving.
Tags:
PS
Desserts
Philippa
Phillipa
Sibley
sweet
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again