Apricots with Vanilla Topping and Chocolate Sauce

To make the apricots with vanilla bean curd and chocolate sauce, blanch the apricots in boiling hot water, rinse with ice-cold water, skin, halve and pit. Dust the apricot halves with powdered sugar.

Cut the vanilla pods lengthwise and scrape out the vanilla pulp with the tip of a knife. Mix curd cheese with vanilla pulp and sugar. Whip the cream until stiff and fold into the curd mixture.

Fill the curd cream into a piping bag with a star-shaped nozzle and squeeze into the apricot halves.

For the chocolate sauce, break the chocolate into pieces and melt in a water bath. Stir in the whipped cream.

Pour a chocolate mirror with the chocolate sauce on a plate and arrange the apricots on top.

Decorate the apricots with vanilla bean curd and chocolate sauce with chocolate shavings.

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