Home Recipes Apricot symphony

Apricot symphony

Chocolate‑pepper mousse with apricot sorbet and sea buckthorn.

Dairy Eggs Sugar

Apricot symphony

David Baert

Hof van Cleve

Ingredients

For 50 servings

Apricot chutney interior sphere

1 l water

250 g sugar (1)

1.5 limes, zest

25 g ginger

3 lemongrass stalks

1000 g apricots (1)

175 g sugar (2)

15 g pectin

250 g apricots (2)

1000 g apricots (3)

200 g sugar (3)

Apricot sorbet (discs)

1 l water

500 g palatinose

300 g malto

8 g stabilizer

3100 g apricot purée

180 g almond syrup

Almond-chocolate crumble

100 g Debic Crème Butter

100 g brown sugar (cassonade)

100 g almond powder (100%)

15 g cocoa powder

90 g flour

2.5 g fleur de sel

Sea buckthorn juice

250 g seabuckthorn berries

250 g apricots

250 ml apricot juice

250 g hamman tea (red fruits and green tea)

Chocolate-pepper mousse

100 g egg yolks

150 g brown sugar

300 g Debic Cream 35% (1)

300 g apricot coulis

4 gelatine sheets

500 g dark chocolate (75%)

1 l Debic Cream 35% (2)

Decoration

dark chocolate (for spraying)

cocoa butter (for spraying)

thin dark chocolate discs

Debic products used

Cream 35% 1L

Brioche Butter 4x2.5KG

Preparation

Apricot chutney interior sphere

Boil the water, sugar (1), lime zest, ginger, lemongrass and apricots (1) and infuse.

Make a compote using the sugar (2), pectin and apricots (2), gradually adding the infused syrup.

Cook the apricots (3) separately with the sugar (3), then mix into the chutney.

Portion in small demi-sphere moulds and freeze.

Apricot sorbet (discs)

Boil the water with the palatinose, malto, and stabilizer.

Add the apricot purée and almond syrup and mix everything together.

Cool and churn.

Almond-chocolate crumble

Cut the cold Crème Butter into cubes and mix with the brown sugar and almond powder.

Add the cocoa powder, flour and fleur de sel.

Combine.

Crumble the dough and bake at 150°C.

Stir occasionally while baking.

Blend lightly in a mixer.

Sea buckthorn juice

Infuse all ingredients in a sous-vide bath (Röner) for 1 hour.

Strain through a fine cloth.

We don’t weigh the ingredients for the juice precisely. The composition is an equal 4/4 ratio, with the proportions determined based on taste. For example, if the sea buckthorn is a little more sour, we increase the amount of apricot syrup to keep the taste balanced.

Chocolate-pepper mousse

Heat the egg yolks, sugar, Cream (1) and apricot coulis in a Thermomix to 80°C.

Add the soaked gelatine and the chocolate and cool to 40°C.

Whip the Cream (2) until soft peaks form and fold in.

Portion in moulds and push in the pre-frozen apricot chutney interior.

Freeze.

Unmould and spray gun with dark chocolate and cocoa butter (1:1).

Assembly

Form a circle of crumble on a plate.

Place the frozen sorbet on top, followed by the chocolate mousse placed on the chocolate disc.

Finishing touch

Finish with the sea buckthorn juice.

Dairy Eggs Sugar

Debic for chefs

Debic for chefs