Apricot Soup with Cinnamon Cream

Submitted by: Megan Fiorillo, Pastry Chef, Union League Club of Chicago

by C&RB Staff (editor@clubandresortbusiness.com)
August 2007

Amt	Ingredient
3 ozs.	plain yogurt
2 cups	apricot purée
1/4 cup	blood orange compound (blood orange concentrate is available from many suppliers, or you can cook down blood orange juice, to concentrate flavor)
1/4 tsp.	cardamom
1/2 cup	honey
2 cups	heavy cream
1/4 cup	sugar
1 tsp.	ground cinnamon

Procedure:
• Whisk yogurt with the apricot puree, then add the blood orange compound, cardamom and honey. Refrigerate at least a couple of hours, until cold.
• Whip the heavy cream with sugar and cinnamon until it creates soft peaks.
• Pour the apricot soup into shot glasses and top with a dollop of cinnamon whipped cream.
Yield: 14 servings

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