Baked white chocolate and sesame cream with rosemary apricots
An original dessert with soft layers and delicate contrasts: a baked white chocolate and yogurt cream scented with vanilla, topped with rosemary-roasted apricots and a crisp touch of toasted sesame. Elegant, warm, and balanced.
Ingredients
- 180 g White chocolate (chopped finely)
- 200 g Plain Greek yogurt (at room temperature)
- 120 ml Heavy cream
- 2 units Eggs (large)
- 1 unit Egg yolk
- 30 g Sugar
- 5 ml Vanilla extract
- 1 g Fine salt
- 300 g Apricots (partidos por the mitad and boneless)
- 30 g Honey
- 20 g Butter (derretida)
- 2 g Fresh rosemary (muy chopped)
- 18 g Sesame seeds (tostadas lightly)
- 2 g Lemon zest (finely grated)
Nutrition facts
per serving
Approximate nutritional information. Estimated from the recipe’s ingredients and amounts, using standard reference nutrition values. It may vary with brands, sizes and cooking method. For guidance only; not a substitute for medical or dietary advice.
Allergens
Instructions
- 1
Preheat the oven to 160 °C / 325 °F. Lightly grease 6 small ramekins with a little of the melted butter and place them on a baking tray.
- 2
Melt the white chocolate with the heavy cream in a heatproof bowl set over hot water, making sure the bottom does not touch the water, stirring until smooth. Remove from the heat and let it cool slightly for 5 minutes.
- 3
In another bowl, whisk the eggs, egg yolk, sugar, vanilla, and salt until combined without incorporating too much air. Add the Greek yogurt and mix until smooth.
- 4
Gradually pour the warm white chocolate mixture into the yogurt and egg mixture, stirring constantly so the eggs do not curdle. Divide the cream among the ramekins.
- 5
Bake the ramekins at 160 °C / 325 °F for 18 minutes, or until the edges are set but the center still has a slight wobble.
- 6
Meanwhile, toss the apricots with the honey, the remaining melted butter, the fresh rosemary, and the lemon zest. Place them in a small baking dish cut side up.
- 7
Once the ramekins have baked for 10 minutes, place the dish of apricots in the oven as well and roast them at 160 °C / 325 °F for 12 to 15 minutes, until tender and glossy.
- 8
Toast the sesame seeds in a dry skillet over medium heat for 1 to 2 minutes, stirring, until fragrant. Remove immediately so they do not burn.
- 9
Take the ramekins and apricots out of the oven. Let the baked cream rest for 5 minutes. Serve each portion topped with roasted apricots and finish with the toasted sesame seeds.
Chef tips
For a silkier texture, strain the mixture before filling the ramekins. If you want a stronger contrast, serve the dessert just warm with the apricots piping hot.
Substitutions
You can swap the apricots for firm peaches or yellow plums. Rosemary can be replaced with fresh thyme. If you do not have Greek yogurt, use thick crème fraîche, keeping in mind the result will be richer.
What I used to make it
Generic kitchen tools that work for this recipe. You don’t need to buy anything to make it.
Illustrative imageCosori Pro LE 5 Qt Air Fryer
Browning and baking with little oil
- Browns food with very little oil
- Handy for vegetables, chicken and reheating
- Check the basket capacity
Illustrative imageT-fal Ultimate Hard Anodized 12" Non-Stick Pan
Eggs, omelets and stir-fries
- Eggs and omelets that don’t stick
- Comfortable, sturdy handle
- Use wooden or silicone utensils
Illustrative imageVictorinox Fibrox Pro 8" Chef’s Knife
Chopping, slicing and cutting strips
- The knife I use most when cooking
- Chops, slices and cuts into strips
- Keep it sharp and hand-dry it
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