LAYERED APRICOT PAVLOVA WITH LAVENDER CREAM OF THE CHEF*** DANIEL BOULUD

Daniel Boulud is one of the Michelin-stared French chefs. He proudly represents France abroad. He mainly exercises his art in New York where he has several restaurants, including the gastronomic “Daniel”: a magnificent homage to great French cuisine. In the décor of the historic Mayfair hotel, his table draws all Manhattan high society…

daniel-boulud-by-david-backCafé Boulud, DBGB, Maison Boulud, Boulud Sud, Epicerie Boulud, so many concepts and ambiances that demonstrate the wealth of his dual Franco-American culture.

His signature?
“ The product, always of the finest quality, is emphasized. The perfect cooking. The choice of seasoning to best develop the flavors. A concept that I adapt in my restaurant “Daniel” as well as in my brasseries and wine bars in Manhattan (Bar Boulud, Brasserie Boulud, DBGB). I try to use each product in its purest form: freshly husked green garden peas served with pigeon, a simple small fish enhanced with an onion confit, boneless rabbit, stuffed and cooked in a broth and then sliced and pan-fried in order to bring out all of the flavors”…

 

 

 

 

Ingredients:

FOR THE MERINGUE

Nonstick cooking spray

6 large egg whites

1 teaspoon white vinegar

1 tablespoon cornstarch

1 cup confectioners’ sugar, sifted

2 teaspoons finely chopped fresh edible lavender flowers

 

FOR THE APRICOTS

1/3 cup lavender honey

3 T rum

Zest and juice of 1 lemon

1 tablespoon extra-virgin olive oil

1 cup water

1 pound apricots, halved and pitted

 

FOR THE LAVENDER CREAM

1/2 cup heavy cream

2 T lavender honey

1 tsp. vanilla

3/4 cup plain whole yogurt

 

Makes 4 Individual Desserts

FOR THE MERINGUE:

Preheat the oven to 200°F.  Use a small bowl or cookie cutter to trace 12 4-inch circles onto 2 pieces of parchment paper.  Lightly spray the corners of 2 baking sheets with non-stick cooking spray and put each paper, ink-side down, on top.

Combine the egg whites, vinegar, and cornstarch in the bowl of a mixer fitted with the whisk attachment.  Beat at medium-low speed just until the whites are foamy.  Increase the speed to medium-high and gradually add the sifted sugar and lavender flowers, beating until stiff, glossy peaks form, about 10 minutes. 

Very gently, spoon the meringue into a pastry bag fitted with a medium star or round tip.  Using the circles as your guide, pipe the meringue into a spiraling disc on the prepared baking sheets (or using an offset spatula, gently and evenly spread the meringue to the edges of the circle).  Bake for about 1 to 1 1/2 hours.  If the meringue begins to color, lower the temperature of the oven to 175°F and continue to bake until the meringues are dry and crisp.  Turn off the heat, and leave the meringues in the oven to dry for 1 to 2 hours.  Let cool completely before assembling the pavlova.  (The meringues can be prepared 1 day in advance.  Store in an airtight container in a dry, cool place.)

apricot-bbq-sauce-1-680x1020FOR THE APRICOTS:

In a medium sauce pot, combine the lavender honey, rum, lemon zest and juice, olive oil, and water and bring to a boil.  Add the apricots and reduce the heat to barely simmering.  Poach the apricots for about 15 minutes, or until they have softened but still hold their shape.  Transfer the apricots, still in their poaching liquid, to a bowl set inside a larger bowl of ice water in order to cool them quickly.

Once cooled completely, remove the apricots from the liquid and slice each half into 3 small wedges; set aside. 

FOR THE LAVENDER CREAM: 

In a medium mixing bowl, whisk the heavy cream, lavender honey, and vanilla to stiff peaks, then fold in the yogurt.

To assemble the desserts, carefully remove the meringues from the parchment paper.  Put a tiny dollop of the Lavender Cream in the center of each plate and place 1 meringue on top—the cream will prevent the meringue from sliding. Spoon a layer of the cream onto each meringue and arrange a layer of the sliced apricots all around.  Add another meringue on top and repeat with the cream and apricots.  Finally, place a third meringue onto each tower and top with a dollop of the cream.  Slice the remaining apricots very thin and pile the pieces on top of the cream.  Serve immediately.

 

Copyright all photos: Daniel Boulud 

 

Béatrice - Cooking

Bonjour, my name is Béatrice. Thanks to my grandmother, I developed a love of cooking in early childhood. At her, everything smelled of apple brioche, rhubarb jam and fresh country produces. It’s not always easy to cook in Paris as the number of invitations exceeds the days of the week! So, it’s really necessary to think out the menu in order to have a successful diner at home. The wining recipe: gourmet, seasonal and dietetic dishes. And surprising presentations. No longer possible to serve the traditional Blanquette of veal to make your guests happy…

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