HONEY, APRICOT &

ROSEMARY PLATED DESSERT

Pastry recipe / by Julien Perrinet

Composition :

- Honey Cake Financier

- Apricot Jam

- Roasted Apricot and rosemary compote

- Apricot Coulis

- Vanilla Ice cream

- Hazelnut crumble

- Praline namelaka

- Apricot Jelly

1. Honey Cake Financier

Ingredients
Icing sugar - 250g

Almond powder - 120g

Flour - 115g

Salt - 2,5g

Baking powder - 3g

Honey - 125g

Egg white - 290g

trimoline - 30g

Noisette butter - 150g

 2. Apricot Jam
Ingredients Boil the puree, mix well pectin and sugar, and cook together, keep
chill. Blend well before using.
Frozen fruit purée, sugar
added : Apricot - 400g In this step
Frozen fruit purée 100% :
Mango - 100g

Pectin NH - 8g

Sugar - 55g

3. Roasted Apricot and rosemary compote

Ingredients In a sauce pan, boil the honey, add brown sugar and rosemary.

Frozen fruit purée, sugar Cut the IQF apricot in small slices, add them in the hot pan with sugar
added : Apricot - 100g and honey and cook them.
Frozen fruits IQF : Apricot
Once cooked (around 10 minutes), add the apricot puree. Give it a boil
halves - 300g
and keep chill.
rosemary - 2g
In this step
Honey - 50g

Brown sugar - 20g

Frozen fruits IQF :

Apricot halves

Frozen whole fruit

and pieces IQF

4. Vanilla Ice cream

Ingredients Cook like anglaise. Keep chill overnight. Poor in ice cream machine.
Keep frozen.
Milk - 375g

Cream - 375g

Sugar - 150g

Egg yolk (pasteurized) -

200g

Vanilla pod - 3

Stabilisater for ice-cream -

12g
 5. Hazelnut Crumble
Ingredients Soften the butter in kitchen aid, add brown sugar then salt and flour,
last the hazelnut powder and vanilla.
Butter - 400g

Brown sugar - 200g Roll the dough at 1 cm high, keep chill, and then cut small cubes. Mix
them with some cake flour and bake them at 170c for 8-10 minutes on
Salt - 4g silpain in ventilated oven.

Flour - 700g

Hazelnut (powder) - 120g

Vanilla pod - 1 pcs

6. Praline Namelaka
Ingredients Boil the cream, add praline;

UHT cream 35% fat - 150g Strain, warm up, and add vanilla and Poor on chocolate add the liquid
Almond hazelnut praline mass gelatin. Blend well.
50% - 16g
Keep in chiller to set before using
Vanilla pod - 0,5 pcs

White chocolate - 54g

Mass gelatin - 16g

7. Apricot Jelly
Ingredients Boil the puree, mix well pectin and sugar, and cook together, keep
chill. Blend well before using.
Frozen fruit purée, sugar
added : Apricot - 500g In this step
Mass gelatin - 85g

8. Montage