CookEat Recipe
Apricot Fritters with Sabayon
Twelve golden apricot fritters with Sabayon poured around.
Method
Steps
Step 1
Use twelve preserved apricot halves in light syrup.
Step 2
Drain off any excess liquid before coating.
Step 3
Toss the apricot halves with one tablespoon sugar and one tablespoon kirsch and infuse for ten minutes.
Step 4
Mix 227 g sifted flour, two tablespoons olive oil, half a teaspoon salt, one tablespoon icing sugar, three egg yolks, 60 mL cold water, 120 mL cold milk and one teaspoon vanilla essence.
Step 5
Stir with a wooden spoon five minutes.
Step 6
Retain the same three whites separately for the later folding step; keep safely chilled if not used promptly.
Step 7
For the sabayon, have two pasteurized yolks, 28 g sugar, 120 mL milk, 120 mL cream and seven drops vanilla ready.
Step 8
Beat the sauce yolks and sugar for two minutes. Boil the milk and cream with vanilla, gradually stir into the yolks and heat gently for about three minutes without boiling, until the sauce reaches 74 °C.
Step 9
Strain through cheesecloth.
Step 10
After preparing the sauce and immediately before coating the apricot halves, beat the same three retained whites to an airy foam and gently fold them into the fritter batter for one minute.
Step 11
Coat the apricot halves with the batter and fry individually in refined sunflower oil for about eight minutes, turning frequently, until the coating reaches 74 °C.
Step 12
Lift with a skimmer, drain on a clean cloth and trim loose batter all around.
Step 13
Arrange on a dish, dust with a little icing sugar and spoon the prepared sabayon around the fritters.
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