It is the wonderful calm moment before the guests arrive...................... the meal preparations are well underway and there is a rare shaft of sunlight, time to play with my new camera.
Today's dessert is based on fresh apricots married with almonds to create a luscious dessert brimming with Summer flavours.
There are layers of rich buttery almond cake soaked in Amaretto liqueur with fresh apricots gently cooked with soft brown sugar. I cook them in the residual heat of the oven from the cake, so they are just soft but haven't lost their shape. The juices are also poured onto the cake to mingle with the Amaretto. This is topped with a panna cotta delicately flavoured with almond essence. The almond essence has to be the real thing, otherwise it tastes synthetic.
I made this for one of my first French guests who had spent some time in England and who would have happily lived on trifle and English tea!
There are layers of rich buttery almond cake soaked in Amaretto liqueur with fresh apricots gently cooked with soft brown sugar. I cook them in the residual heat of the oven from the cake, so they are just soft but haven't lost their shape. The juices are also poured onto the cake to mingle with the Amaretto. This is topped with a panna cotta delicately flavoured with almond essence. The almond essence has to be the real thing, otherwise it tastes synthetic.
I made this for one of my first French guests who had spent some time in England and who would have happily lived on trifle and English tea!
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