Apricot, honey and rosemary mousse with Somerset cider brandy

With their almost perfumed flavour apricots are a decadent pleasure, fragrant and juicy when fresh yet rich enough to stand up to robust treatment in casseroles or stews. This dish shows off both properties – the honey brings out the sweetness of the fruit, while the rosemary intensifies the flavour.

Ingredients:

300g fresh apricots
3 tbsp clear Dartmoor honey
3 tbsp Somerset cider brandy
1 tsp ultra-finely chopped rosemary
4 leaves of gelatine
4 egg yolks
3/4 pint semi-whipped cream
1/4 pint double cream

Method:

Soak the leaves of gelatine in cold water until softened

Cut the apricots in half and remove the stones

Put the apricots, honey, cider brandy and rosemary in a pan and simmer gently until soft and mushy

Squeeze the gelatine to remove any excess water and add to the hot apricots – stir them in until dissolved

Place the egg yolks into a bowl and whisk over a pan of simmering water to create a “sabayon” – the egg yolks should turn pale yellow in colour and double in volume
Add the mushy apricots and allow to cool

Fold in the semi whipped cream carefully, then add the runny cream.

Serve the mousse in wine glasses and chill until set.

To finish the dish, halve an apricot, remove the stone and fill the cavity with a little of the brandy. Serve flaming for extra effect.