Fleur de Abricot

FOR THE APRICOTS

• 100g matured apricots
• 100g sugar

METHOD

1. Take off skin and cut in small pieces.
   
2. Add cut apricots and sugar in pot at very very low heat and cook with closed lid for 30’.
   
3. Strain carefully and keep the syrup aside.

FOR THE APRICOTS PURE

• cooked apricots from previous recipe
• 30g sugar
• 10g butter
• 1 medium mint leaf

METHOD

1. Add everything in a blender and mix until pure.

FOR THE YOGURT MOUSSE

• 120g greek yogurt
• 30g icing sugar
• zest from 1 lemon
• 20g lemon juice
• 150g stiff whipped cream

METHOD

1. In a bowl mix well with a fouet yogurt, icing sugar, lemon zest and juice.
   
2. Add whipped cream and mix gently with a spatula.
   
3. Let mousse cool in the fridge for 30’.

FOR SERVING

1. Cut fresh apricots in nice and thin slices.
   
2. In the middle of a glass bowl add some yogurt mousse. Add also some apricots pure.
   
3. With the fresh apricot cut in slices create a flower on top of the cream.
   
4. Pour in the bowl some apricots syrup.
   
5. Finish with some lemon thyme herb picks.