Lemon and raspberry panna cotta with thyme recipe
Traces of sugared almonds were found from Roman times when a confectioner is supposed to have invented them by accidentally dropping an almond into a jar of honey.
In France, they were created by an apothecary in Verdun, who wanted to find an easier method to transport the almonds he used for his remedies.
They were then coated in sugar or honey and hardened by baking.
250g crushed sugared almonds
115g cold butter
½ vanilla pod
4g of fleur de sel salt
Stone the apricots. Make a dry caramel.
Once the correct colour has been achieved, add the butter, whisking continuously.
Pour the caramel onto a baking sheet, then arrange the apricots on top and cook for 25 minutes at 180°C. Keep refrigerated.
Make the crumble
Mix the sugared almonds, butter, flour, vanilla and salt in a blender at low speed, then cook on greaseproof paper for 40 minutes at 160°C.
Arrange the apricots in an 8 cm circle, pushing them into place with a spoon.
Spread the crumble on top and serve with honey, almond or pistachio ice cream.