This delicate cream is delicious topped with a compote of apricots or other dried fruits, which I prefer using at this time of year instead of out-of-season, imported fresh fruit. Balsamic Glaze, drizzled overtop, is a surprisingly good addition. Try it. A splash of fine whisky—though it means cheating on the limit of five extras—would not be amiss in the fruit.
- 2 cups (500 ml) 35% cream
- 3 tbsp (45 ml) honey
- 1 tsp (5 ml) pure vanilla
- 1 ½ tsp (7 ml) powdered gelatin
- 3 tbsp (45 ml) cold water
1. Simmer cream with honey and vanilla for 2-3 minutes.
2. Dissolve gelatin in water. Beat well into cream.
3. Pour into 6 small dessert cups or ramekins. Chill until set (about 3 hours).
4. Top with Apricot Compote (recipe below) and, if you like, drizzle some Balsamic Glaze overtop.
1. Place apricots in a saucepan and add just enough boiling water to cover fruit. Set aside for several hours or overnight.
2. Set pan over medium heat, stir in honey, and add cinnamon stick. Lower heat, cover, and simmer until apricots are very tender, about 30 minutes. Remove cinnamon stick and add a splash or two of whisky or rum, if you like.