Summer-winter connection

Recipe for 20 servings


Ingredients

Sicoly


Apricot halves
Lemon grated zests
Frozen lemon juice

Apricot

confit


ingredients :

  • 24 Sicoly® apricot halves
  • 75 g Sugar
  • 50 g Butter
  • 1 Opened and scraped vanilla stick
  • 100 g Sicoly® lemon juice 100 %
  • 100 g Water
  • 4 Turns of the pink peppercorn grinder

process :

Spread out the SICOLY® apricot halves on a baking tray. Dot with butter and sprinkle with sugar. Place the opened, scraped vanilla pod on top. Pour the SICOLY® lemon juice and water over the top. Bake for 15 minutes at 200°C, basting frequently with the juice from the bottom of the tray. Remove from the oven and put aside. Strain the juice through a sieve and then reduce until a sauce is obtained. Add the ground pink peppercorns and emulsify in the blender.

Apricot - verbena

sorbet


ingredients :

  • 1000 g Sicoly® sweetened apricot purée
  • 245 g Water
  • 20 g Fresh verbena
  • 215 g Sugar
  • 90 g Atomised glucose
  • 3 g Sorbet stabilizer
  • 10 g Sicoly® lemon juice 100 %

process :

Leave the verbena in water to infuse overnight in the fridge. Strain through a conical sieve. Heat the infusion to 45°C. Combine the sugar, glucose and stabilizer. Pour this mixture and the SICOLY® lemon juice into the infusion and heat to 85°C. Mix this syrup together with the SICOLY® apricot puree. Leave to mature at 4-5°C for 6-12 hours. Churn in the ice cream machine and store at -18°C.

Pear

jelly


ingredients :

  • 800 g Sicoly® sweetened Williams pear purée
  • 200 g Water
  • 6 g Agar agar

process :

Mix the ingredients and bring up to boil. Spread part of the mixture in a square to a thickness of 1 cm. Leave to set then cut into 3x10 cm rectangles. Using a Pavoni mold, make 2 cm spheres with the remainder of the mix.

Light pear

mousse


ingredients :

  • 400 g Sicoly® sweetened Williams pear purée
  • 100 g Water
  • 50 g SOSA pro-espuma cold

process :

Blend the ingredients. Fill a siphon to two-thirds with this mixture, add 2 cartridges of gas. Store in the fridge.

Raw almond

and lemon snow


ingredients :

  • 100 g Pure raw almond paste
  • 40 g Tapioca maltodextrine
  • 25 g Sicoly® lemon grated zest

process :

Mix together the pure raw almond paste and the tapioca maltodextrine until a very fine powder is obtained. Dry the SICOLY® grated lemon zest in the oven at 75°C until completely dried. Blend in the blender until a fairly fine powder is obtained.

Decoration

and finishing


Place a rectangle of pear jelly in the centre of the plate. Place a quenelle of sorbet on top of the rectangle together with a half candied apricot and a pear sphere. Place a little raw almond snow on the rectangle and on the side. Pour apricot sauce to decorate. At one extremity of the rectangle, place the light pear mousse. Add few basil leaves.