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    Lavender Honey Bavarois with Apricot Compote

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    Lavender Honey Bavarois with Apricot Compote

    Ingredients

    • The apricot compote:
    • 100ml water
    • 2tbsp Waitrose Select Spanish Lavender Honey
    • Juice and zest of 2 lemons
    • 150g dried apricots, halved
    • 40g slivered almonds, dusted with icing sugar
    • The bavarois:
    • 4 sheets Costa Leaf Gelatine
    • 4 egg yolks (medium)
    • 125ml milk
    • 150ml whipping cream, whipped
    • 2tbsp Waitrose Select Spanish Lavender Honey

    Method

    1. Soak the gelatine leaves for 4-5 minutes in cold water to soften. Whisk the egg yolks and honey together until light in colour.
    2. Pour the milk into a saucepan, bring to the boil then pour it over the egg and honey mixture, whisking continuously. Return to the saucepan and stir over a medium heat until it thickens and coats the back of a spoon.
    3. Gently squeeze the water from the gelatine and add the gelatine to the hot mixture, stirring until completely dissolved. Leave to cool until thick, but not hard. Stir in one-third of the whipped cream, then fold in the remainder. Spoon into four shallow moulds or ramekins and refrigerate until set.
    4. To make the apricot compote, bring the water and honey to the boil. Add the lemon juice, zest and apricots then re-boil, remove from the heat and allow it to cool.
    5. Dip the bavarois in hot water and turn them out onto plates. Spoon the apricots round the edge, sprinkle with slivered almonds and serve.

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