{"id":19530,"date":"2014-09-25T01:10:53","date_gmt":"2014-09-25T00:10:53","guid":{"rendered":"http:\/\/thetalentzone.co.uk\/musictv\/?p=19530"},"modified":"2014-09-25T01:10:53","modified_gmt":"2014-09-25T00:10:53","slug":"yotam-ottolenghi-honey-and-apricot-trifle-recipe-on-mediterranean-feast","status":"publish","type":"post","link":"http:\/\/thetalentzone.co.uk\/musictv\/19530\/yotam-ottolenghi-honey-and-apricot-trifle-recipe-on-mediterranean-feast\/","title":{"rendered":"Yotam Ottolenghi Honey and apricot trifle recipe on Mediterranean Feast"},"content":{"rendered":"<p>Yotam Ottolenghi makes honey and apricot trifle with walnuts and lavender in the hills of Corsica on Mediterranean Feast.<\/p>\n<p>The ingredients are: 8 apricots, stoned and quartered, 2 tbsp lemon juice, 1\u00bd tbsp good quality runny honey, plus an extra 1 tsp for drizzling, 200g Madeira cake, broken up into 4cm chunks, 4 tbsp amaretto liqueur, 100g walnuts, roughly chopped, \u00be tsp picked lavender petals, 100g ricotta, 150g cr\u00e8me fraiche, 50g mascarpone and 20g icing sugar.<\/p>\n<p>To prepare the dessert, Place the apricots in a small saucepan with the lemon juice, 2 tablespoons of water and 1 tablespoon of honey. Place on a medium heat and cook for about 20 minutes, stirring from time to time, until the apricots have broken down to a runny compote. <\/p>\n<p>Remove from the heat and set aside to cool. <\/p>\n<p>Place the cake in a bowl, pour over the liqueur and use your hands to gently toss the cake so that all the liquid is absorbed. <\/p>\n<p>Put the walnuts in a bowl with the remaining half a tablespoon of honey and half of the lavender petals. Stir and set aside. <\/p>\n<p>In a large bowl, whisk together the ricotta, cr\u00e8me fraiche, mascarpone and icing sugar. Once well combined, set aside. <\/p>\n<p>Place some of the sponge at the bottom of 4 individual glass bowls. Spoon some cream on top, followed by some of the compote and then the nuts. Repeat this layering process once more for each portion.<\/p>\n<p>Finally, drizzle over the remaining honey and sprinkle with the remaining lavender petals. <\/p>\n<p><a href=\"http:\/\/thetalentzone.co.uk\/musictv\/wp-content\/uploads\/2014\/09\/apricot-trifle.png\"><img loading=\"lazy\" decoding=\"async\" src=\"http:\/\/thetalentzone.co.uk\/musictv\/wp-content\/uploads\/2014\/09\/apricot-trifle.png\" alt=\"\" title=\"apricot trifle\" width=\"570\" height=\"315\" class=\"aligncenter size-full wp-image-19531\" srcset=\"http:\/\/thetalentzone.co.uk\/musictv\/wp-content\/uploads\/2014\/09\/apricot-trifle.png 570w, http:\/\/thetalentzone.co.uk\/musictv\/wp-content\/uploads\/2014\/09\/apricot-trifle-300x165.png 300w, http:\/\/thetalentzone.co.uk\/musictv\/wp-content\/uploads\/2014\/09\/apricot-trifle-200x110.png 200w\" sizes=\"auto, (max-width: 570px) 100vw, 570px\" \/><\/a><\/p>\n<p><script type=\"text\/javascript\"><!--\ngoogle_ad_client = \"ca-pub-0466605792016836\";\n\/* food and drink *\/\ngoogle_ad_slot = \"3648486817\";\ngoogle_ad_width = 300;\ngoogle_ad_height = 250;\n\/\/-->\n<\/script><br \/>\n<script type=\"text\/javascript\"\nsrc=\"http:\/\/pagead2.googlesyndication.com\/pagead\/show_ads.js\">\n<\/script><\/p>\n","protected":false},"excerpt":{"rendered":"Yotam Ottolenghi makes honey and apricot trifle with walnuts and lavender in the hills of Corsica on Mediterranean Feast. The ingredients are: 8 \n<a class=\"moretag\" href=\"http:\/\/thetalentzone.co.uk\/musictv\/19530\/yotam-ottolenghi-honey-and-apricot-trifle-recipe-on-mediterranean-feast\/\"> [...]<\/a>","protected":false},"author":1,"featured_media":19531,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":false,"jetpack_social_options":{"image_generator_settings":{"template":"highway","enabled":false},"version":2}},"categories":[91],"tags":[166],"class_list":["post-19530","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-food","tag-food"],"jetpack_publicize_connections":[],"jetpack_featured_media_url":"http:\/\/thetalentzone.co.uk\/musictv\/wp-content\/uploads\/2014\/09\/apricot-trifle.png","jetpack_sharing_enabled":true,"_links":{"self":[{"href":"http:\/\/thetalentzone.co.uk\/musictv\/wp-json\/wp\/v2\/posts\/19530","targetHints":{"allow":["GET"]}}],"collection":[{"href":"http:\/\/thetalentzone.co.uk\/musictv\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/thetalentzone.co.uk\/musictv\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/thetalentzone.co.uk\/musictv\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"http:\/\/thetalentzone.co.uk\/musictv\/wp-json\/wp\/v2\/comments?post=19530"}],"version-history":[{"count":1,"href":"http:\/\/thetalentzone.co.uk\/musictv\/wp-json\/wp\/v2\/posts\/19530\/revisions"}],"predecessor-version":[{"id":19532,"href":"http:\/\/thetalentzone.co.uk\/musictv\/wp-json\/wp\/v2\/posts\/19530\/revisions\/19532"}],"wp:featuredmedia":[{"embeddable":true,"href":"http:\/\/thetalentzone.co.uk\/musictv\/wp-json\/wp\/v2\/media\/19531"}],"wp:attachment":[{"href":"http:\/\/thetalentzone.co.uk\/musictv\/wp-json\/wp\/v2\/media?parent=19530"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/thetalentzone.co.uk\/musictv\/wp-json\/wp\/v2\/categories?post=19530"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/thetalentzone.co.uk\/musictv\/wp-json\/wp\/v2\/tags?post=19530"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}