"Simplicity is the ultimate sophistication" LdV

Friday, 27 May 2016

FETA GRANITE WITH APRICOT COMPOTE (Compote d'abricots et granite de féta)

FETA GRANITE WITH APRICOT COMPOTE
(Compote d'abricots et granite de féta)

Last July at my family house in the Lot Area, it had been excessively hot with absolutely no air at all. The atmosphere was actually so dry that it was sometimes nearly difficult to swallow... It was dreadful and I had a dinner to prepare for childhood friends I could not postpone... I made only simple composed salads and fruit salads. This dessert with apricot and Feta cheese came as an evidence : the sweet side of the apricot paired with the salted sweetness of the Feta cheese for a maximum refreshment. It concluded nicely the very hot evening we had with many heat lightnings !!! You may present this feta granite as an original amuse-bouche if you prefer...


Wine pairing : Rivesaltes (Sweet red) from Languedoc-Roussillon.






FETA GRANITE WITH APRICOT COMPOTE
A quick glance in your kitchen...

In your fridge
Apricots
Crème fraîche
Feta cheese
Egg

In your cupboard
Brown caster sugar


FETA GRANITE WITH APRICOT COMPOTE
Serves 4

500g 17,63 oz of fresh apricot cut in half
3 tbsp of brown caster sugar
5cl 1,75 fl oz of water
200g 7,05 oz of Feta cheese
1 egg yolk
20cl 6,75 fl oz of crème fraîche

2 hours before, gently heat in a small pan the cream with the egg yolk.
Blitz the mixture together with the Feta cheese in a blender  and pureed it.
Let it cool down and transfer it in a freezer-proof container.
Place in the freezer for 2-3 hours.
Stir every 30 minutes with a fork.
Put in a large saucepan the apricots with the water and the sugar.
Cook for 10 to 15 minutes.
Once cooked, blitz the mixture with a hand blender.
Let it cool down in the fridge.
Take out the Feta granite from the freezer 5 minutes before serving.
Serve it with the apricot compote.
Bonne dégustation !


Compote d'abricots et granite de féta


Pour 4 personnes 
500g d’abricots coupés en deux
3 CS de sucre roux en poudre
5cl d’eau
200g de féta
1 jaune d’œuf
20cl de crème fraîche

2 heures avant, délayez le jaune dans le lait en le réchauffant doucement.
Mixer cette mixture avec la féta à l’aide d’un mixeur plongeant.
Laissez refroidir ce mélange puis l’entreposer dans un plat creux au congélateur pour 2-3 heures en remuant et grattant les pourtours glacés vers le centre avec une fourchette toutes les 30 minutes.
Dans une casserole, déposez les abricots avec l’eau et le sucre.
Cuire pendant 10-15 minutes.
Puis mixer la compote à l’aide d’un mixeur plongeant.
Laissez refroidir.
Sortez du congélateur le granite de féta 5 minutes avant de servir.
L’accompagner de la compote d’abricots.
Bonne dégustation !

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