Curd Omelet with Caramelized Apricots and Apricot Sherry Cream

For the curd omelet, score the apricots to peel them and scald them hot. Then remove the skin and seeds. Cut half into small slices, process the other half into puree.

Put the apricot puree into a siphon with the sherry, vanilla pulp and liquid whipped cream. Add cream stiffener if necessary to stabilize.

Unscrew the capsule and shake vigorously. Place in refrigerator. Mix curd, eggs, sugar, 1 pinch of salt and whipped cream.

Sprinkle in flour, preferably sifted, and fold in. Finally, stir in the mineral water and allow to swell.

In the meantime, heat 1 tablespoon sugar with 1 tablespoon acacia honey and deglaze with a little wine or water. Add the apricot slices and let them boil down.

Heat the butter in a pan and fry the curd omelettes. Arrange on the plate, spread apricot slices on top and roll up a little if necessary.

Drizzle apricot sherry cream on top and serve.

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