Apricot fool with cardamom madeleines

Method

To make the fool

1. Cut the apricots in half and remove the stones. Place into a small saucepan with the water and sugar. Bring to a gentle simmer and cook for 3-4 minutes until soft. Remove from the heat, add the almond essence and allow to cool. 
2. Purée the apricots to the desired consistency: smooth or left slightly chunky. Set aside.
3. Whip the double cream until it has become soft peaks, then stir through the Greek yoghurt.
4. Gently fold through the purée to give a rippled effect.
5. Spoon the mixture into glasses or ramekins. Cover with cling film and refrigerate for at least 2 hours before serving.
6. Sprinkle over the pistachios before serving.

To make the madeleines 

1. Mix the eggs with the melted butter.
2. Combine all dry ingredients in a bowl. Make a well in the centre and slowly stir in the egg mixture. Cover with cling film and refrigerate for about 30 minutes.
3. Preheat the oven to 190˚C/170˚ fan-assisted/gas mark 5.
4. Lightly grease the madeleine moulds with a little extra melted butter. Fill the moulds with the mixture to about three-quarters full. Bake for 12-14 minutes, or until the cakes are lightly golden and well risen. If you need to cook them in batches, grease the moulds for each batch.
5. Turn out onto wire racks.
6. Can be served warm or cold with the apricot fool. 

For the best flavour, bash a teaspoon of cardamom pods to release the seeds. Crush the seeds in a mortar and pestle or grind in a spice grinder until it’s become a fine powder. Ground cardamom is also available at specialist shops or online.