White Chocolate, so often frowned upon as an imposter on the chocolate scene, too sweet and cloying to be associated with its bitter, fragrant counterparts.
For me, it is best not to think of it as Chocolate. More a vanilla scented, unctuous mouthfeel to carry aroma and spice into your dish. It can be a very beautiful thing.
Seasonal fruit & spice bathed in a velvet soup, there can’t be much wrong with that….
100g Light Muscovado Sugar
300ml Cold Water
150g Good Quality Vanilla Scented White Chocolate
4 Cardamom Pods, seeds only
2 Star Anise
500ml Orange Juice
250g Light Muscovado Sugar
Orange Zest to serve
1. Begin with the Apricots, add the Cardamom, Star Anise, Sugar & Orange Juice to a medium pan. Add the Apricots and cover with a cartouche of damp paper. Gently simmer until just tender 5-6 minutes then remove the apricots with a slotted spoon.
2. When cool enough, slip away the apricot skins, cut in half and remove the stones. Return the liquid to the boil and reduce to a syrup.
3. Allow to cool completely then pop both in the fridge.
4. For the consommé, add the sugar to a pan along with the water. Dissolve over a low heat then bring to a boil.
5. Remove from the heat and stand for 1 minute. Add the chocolate, stand for 30 seconds then blend with a hand blender. Allow to cool to room temperature.
6. When ready, add a few apricots to a bowl along with some syrup, pour a little consommé over and garnish with orange zest.