- 1 pinch salt
- 2 tbsp. white flour
- 400 g apricots cut in half, pitted (yields approx. 300 g)
- 4 tbsp. elderflower syrup
- 2 leaves gelatine, soaked for approx. 5 mins in cold water, drained
- 4 tbsp. full cream
- 2 tbsp. icing sugar
- 1 tsp. vanilla sugar
- 1.5 tbsp. shelled ground almonds
- lemon balm to decorate
Bring the apricots and syrup to the boil together, reduce the heat. After approx. 5 mins., set aside 4 apricot halves as decoration, continue cooking the remaining apricots for approx. 5 mins. until the apricots are soft, then puree. Stir the gelatine into the hot mixture. Push through a sieve into a bowl. Chill until the mixture is slightly firm at the edges, then stir until smooth. Beat the cream until stiff, fold in carefully. Spoon the mixture into a sturdy freezer bag (plastic bag) or a piping bag without a nozzle and chill for approx. 2 hours.
Mix the icing sugar with the remaining ingredients including the almonds. Add the cream and mix into a smooth dough.
Shape: Spread 6 x 1 tbsp of dough, ensuring there is plenty of space between each, onto an oven tray lined with baking paper, creating six circles that are as thin as possible (approx. 9 cm Ø).
Bake for approx. 6 mins. in the centre of an oven preheated to 180°C. As soon as the tuiles are light brown in colour, carefully separate 2-3 tuiles from the baking paper and place over a rolling pin. Leave to set for approx. 1 min., then leave to cool completely on a cooling rack. Return the remaining tuiles to the oven, with the door open, until they separate. Repeat these steps with the remaining mixture.
- 2h 46 Preparation/cooking time: ca. 40m + Refrigerate: ca. 120m + Bake: ca. 6m
- Servings For 12 pieces
- Nutrition 109 Kcal