Apricot sandwich

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goat milk mousse with a touch of lavender & roasted apricots. A very soft taste combination, especially in the summer in a form of a ice sandwich ❤


1 egg
37g butter
100g sugar
125g flour
a pinch of salt

honey madeleine
15g honey
38g sugar
50g butter
1 egg
50g flour
1,5g baking powder
a pinch of salt

goat milk/lavender mousse
224g goat milk
224g goat yogurt
10 gelatin leaves
425g whipped cream
75g sugar
(bio) lemon zest
dried lavender

roasted apricots

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honey madeleine:
mix the egg with the sugar and honey, add the sifted flour, baking powder, salt, melted butter and the lemon zest through it.  Divide over round baking rings (5cm), put in the fridge for 2 hours, and bake at 175C for about 10min.

roasted apricots:
cut the apricots in half, divide it over a baking try and sprinkle some butter and honey over it, bake the abricots at 200C for about 20min. Leave to cool and put each piece over the baked honey madeleine

goat milk/lavender mousse:
heat the milk with the sugar, lemon zest and lavender, cover the pan and let infuse it for 20min. Pour the mixture through a sieve and heat again, add the (pre) soaked gelatin, and leave to cool till 30C. Add the mixed whipped cream, divide the mousse over the roasted apricots/madeleine in a round baking ring (8cm), and put it in the freezer

knead a fine dough with all the ingredients and put in the fridge for 2 hours. Roll small balls of the dough and bake the waffles in a waffle iron

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