Apricot, yogurt and tarragon oil recipe
Tired of soggy cereals? You're in luck, Captain Jules has whipped up a very clever one for you, made with roasted, stewed and frosted apricots, all enhanced by an Alpro yogurt alternative that's more real than real… Breakfast, a great moment!
Schedule
The day before, place 4 apricots in the freezer.
Tarragon Oil: Blend the tarragon sprig and neutral oil for about fifteen seconds, using short pulses to avoid overheating the mixture. Strain the oil drop by drop through a fine-mesh sieve lined with a paper towel. Set aside.
Apricot and tarragon compote: Cut the apricots into small pieces, place them in a saucepan with the tarragon leaves, honey, and a little water. Simmer over medium heat until the apricots soften. Depending on the desired consistency, purée with an immersion blender or a regular blender at the end of cooking, and let cool slightly.
Roasted Apricots Cut the remaining 4 apricots in half and roast them on both sides in a pan with a little olive oil.
To finish, pour the Alpro yogurt alternative into the bottom of each bowl. Dot with apricot compote, add two roasted apricot halves and a few slivered almonds. Finish by grating the frozen apricots and serve immediately.
Good to know: tarragon oil can be kept for three weeks in the fridge in a sealed container, and used like any other oil for savory dishes.
