Apricot and chocolate cookies

Apricot and Chocolate Cookies

The summer heat brings us the most delicious fruits, and apricots, with their sweet and tangy flavor, are perfect for creating cookies that delight any palate. This apricot and chocolate cookie recipe combines the smooth texture of the cream with a crispy layer of cocoa, resulting in a refined and flavorful dessert. It is a treat that deserves to be enjoyed in the company of loved ones and will surely become a favorite in any family.

Preparation time: 30 minutes
Baking time: 0 minutes (the cookie does not require baking)
Total time: 2 hours and 30 minutes (including cooling time)
Number of servings: 10-12

Ingredients:
- 1 kg fresh apricots
- 200 g sugar
- 300 g liquid cream
- 2 packets vanilla sugar
- 1/2 sachet gelatin granules
- 1 packet cocoa sponge cake sheets
- 200 g dark chocolate
- 3 tablespoons liquid sour cream

Preparation of the cookie:

1. Preparing the apricots: Start by boiling 2 liters of water in a pot. Choose the most beautiful apricots; they should be well-ripened for an intense flavor. Once the water reaches a boil, add the apricots and let them boil for 5 minutes. This process will make it easier to remove the skin. After removing them from the water, rinse them immediately under cold running water.

2. Cleaning the apricots: Once the apricots have cooled, carefully peel them and remove the pits. These fruits will be the delicious base of your cream.

3. Preparing the apricot jam: Place the cleaned apricots in a pot, add the sugar, and let them boil over medium heat for 15 minutes. You will notice how the apricots release their juice, forming a liquid jam. After boiling, you can drain some of the liquid to achieve a more uniform consistency.

4. Transforming the apricots into puree: Use a mixer to blend the boiled apricots into a puree, mixing for 3 minutes at maximum speed. Add the vanilla sugar for an even more aromatic flavor.

5. Hydrating the gelatin: In a small bowl, hydrate the gelatin in 1 tablespoon of water. After a few minutes, add it to the warm apricot puree. If the puree has cooled too much, you can gently reheat it, making sure it doesn't boil, just enough to dissolve the gelatin.

6. Preparing the cream: Whip the liquid cream until you achieve a firm consistency. Then, gradually add the apricot puree to the cream, gently mixing to avoid losing air in the mixture. The result should be a smooth and delicious cream.

7. Assembling the cookie: On a piece of foil, place the first cocoa sponge cake sheet. Spread a generous layer of apricot cream and cover it with another cocoa sheet. Continue alternating layers of cream and cocoa sheets until you finish all the ingredients.

8. Preparing the glaze: In a small bowl, melt the dark chocolate together with the liquid sour cream in a bain-marie or microwave, stirring until you achieve a homogeneous mixture. Once the cookie is assembled, pour the glaze evenly over it, ensuring it is well covered.

9. Cooling: Cover the cookie with plastic wrap and refrigerate for 2 hours to set and combine the flavors.

10. Serving: After the cookie has cooled, cut it into small pieces and decorate each serving with a dollop of remaining cream and a small slice of apricot. These details not only look good but also add an extra burst of flavor!

Practical tips:
- Choose apricots that are well-ripened but firm to avoid the cookie becoming too soft.
- You can substitute apricots with peaches or plums to vary the recipe, and the taste will be just as delicious.
- Make sure the cream is well whipped to support the cream, as this will give the cookie an airy texture.

Nutritional benefits:
Apricots are an excellent source of vitamins, especially vitamin A, which is essential for eye health. They also contain antioxidants that help combat free radicals in the body. Combined with dark chocolate, which is rich in flavonoids, these cookies are not only delicious but also moderately beneficial for health.

Frequently asked questions:
1. Can I use canned apricots? Yes, but make sure they are well drained to avoid adding excess liquid to your cookie.
2. How can I store the cookie? You can store it in the refrigerator in an airtight container for up to 5 days.
3. Can the cookie be frozen? While it is possible, it is recommended to consume it fresh to enjoy its optimal texture.

This apricot and chocolate cookie recipe is a true indulgence, perfect for summer days when fruits are in full season. Try making it and share this delicacy with family and friends; they will surely be impressed by the subtle taste and refined combination of flavors!