Valensole
Individual verinnes with poached apricots and lemons, topped with lavender
Recipe
![](https://cdn-productdbimages.barry-callebaut.com/sites/bc_productdb_images/files/styles/web_gm_vanleer-481x481/public/externals/857c48620d9c583bca127571ae1805a7.jpg?itok=BNcsu0C-)
Streusel for Lemon Sponge
ingredients | preparation |
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1. Mix all ingredients with the paddle attachment until a crumble forms. |
Lemon Sponge
ingredients | preparation |
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1. Sift together dry ingredients. |
Poached Vanilla-Apricot
ingredients | preparation |
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1. Bring sugar, water, puree and vanilla to a boil. |
Lavender Crème Légère
ingredients | preparation |
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1. Bring milk, lavender and vanilla to a simmer. Remove from heat source and allow to infuse for 10 minutes. Strain. |
Assembly
1. Drain apricot and place in bottom of verrine. |