{"id":12243,"date":"2017-07-10T09:48:47","date_gmt":"2017-07-10T07:48:47","guid":{"rendered":"http:\/\/bake-street.com\/?p=12243\/"},"modified":"2026-04-08T12:30:51","modified_gmt":"2026-04-08T10:30:51","slug":"chilled-apricot-cream-with-fennel","status":"publish","type":"post","link":"https:\/\/bake-street.com\/en\/chilled-apricot-cream-with-fennel\/","title":{"rendered":"Chilled apricot cream with fennel"},"content":{"rendered":"

We are back after holidays, which have been great, and I do with this chilled apricot cream with fennel<\/strong>. The truth it is a complicated summer to get the menu at home. We have a day of frightful heat and the next day dawn gray with torrential rains …<\/p>\n

For that reason I believe that we must eat what we want and, whenever possible, adjust the final temperature of our dishes to the weather that we have that day. This apricot cream can be consumed cold, that is the way in which we will see next, as warmed. I have tried them both ways and it is absolutely amazing.<\/p>\n

<\/p>\n

This recipe is based on one of the\u00a0Bar Tartine<\/a> book, surely it is not the first time I have told you that I am fascinated about this book, and that it had on waiting list until the apricot season arrived. It is true that I have modified many ingredients and I have adjusted a little to my taste and a little to the ingredients I had to make it.<\/p>\n

\"crema-albaricoque\" <\/picture><\/div>\n
The original recipe is made with a Hungarian sweet wine, Tokaji.<\/h5>\n

I am a total fan of this wine, I love it. I tried it for the first time at a wine tasting and I said, “I love it” to what my partner said immediately, “of course, you have an eye for it!” Hahaha.<\/p>\n

It has an exceptional flavor, it is a sweet wine of which we can find several types depending on the variety of grape used and quantity of puttonyos (residual sugar level of wine, formerly measured in grape baskets). Tokaji can be considered from a minimum of 3 puttonyos being the greater one above the 6 puttonyos denominated Aszu Eszencia<\/em><\/strong> with 180 g sugar \/ l.<\/p>\n

We usually buy the Oremus, Furmint Late Harvest<\/em> variety but it hurts me a little to use this wine to make a cream … for that reason I decided to use a variety of Japanese beer and accompany the kombu broth. I tell you to keep in mind and, if you decide to use it, know that it will go great (of course, it is complicated that the result goes wrong!)<\/p>\n

\"Crema <\/picture><\/div>\n
Fresh fennel…<\/h5>\n

The cream also is made with fresh fennel bulbs, personally I love it but at home they do not receive it as happily as I do. For that reason I had to omit it, although I kept the fennel seeds, and replace it with apple. Being sweet I thought it would go very well to compensate the bitterness of the beer as well as add thickness to the cream.<\/p>\n

I will have to repeat it later because I am sure that with fresh fennel the result should be exceptional. Its flavor is very characteristic, a mixture of anise and mint that personally fascinates me and I’m sure the final result is very fresh and light. I remember a salad made by my mother with fennel that was great, I’ll have to ask her to bring you one day.<\/p>\n

Homemade vanilla salt.<\/h5>\n
\"Crema <\/picture><\/div>\n

And why use vanilla salt for this elaboration? I remembered this salt I made some time ago (a little more than a year, although I did it earlier for my Scandinavian confectionery workshop) and I do not usually add it in many recipes. This cream seemed to me a good candidate to use it and also to be able to share it with you. It is super simple to make and we will give you an aromatic and different taste to our cream.<\/p>\n

You can keep it for a long time without fear because salt is a natural preservative.<\/p>\n

To start this Monday I bring you a great song,\u00a0Jabberwocky – “Pola”<\/a> \ud83d\ude09<\/p>\n