Apricot-raspberry dessert

Lightly whip the egg whites. Gradually add the sugar and whip to stiff peaks. Gently fold in the apricot purée and abricotine. Finally, carefully fold in the whipped cream.

Immediately portion the mixture into round Flexipan molds (Ø 74 mm, height 15 mm, e.g. Pavoni PX078) and smooth the surface.

If needed, briefly freeze in a blast chiller to help the inserts hold their shape.

Spray the frozen portions with orange-colored confectionery paste.

Cook the dried apricots with orange juice and water until soft. Purée finely until a spreadable consistency is achieved.

Spread the mixture evenly between two rods, freeze, and cut out 7 cm Ø discs using a cutter.

Cut the apricots into pieces and warm together with sugar, lemon juice and vanilla. Mix the pectin with the small portion of sugar, stir in, and cook for about 3 minutes while stirring constantly. Allow to cool.

Blend the frozen raspberries together with milk and sugar syrup in a Thermomix or high-speed blender until smooth. Portion immediately and store frozen.

Mix the butter with room-temperature eggs, sugar and wheat flour into a smooth batter.

Prepare a rectangular stencil measuring 3×15 cm.

Fill a piping bag with the tuile batter and cut a 2 mm tip.

Pipe the outline of the rectangle first, then fill the interior with thin connecting lines.

Bake the tuiles at 170°C for about 12 minutes. Shape as desired while still hot. Store in a dry place.

Warm the glucose syrup slightly. Add the raspberry purée, icing sugar, and lemon juice, and mix well. Allow to cool, fill into containers, label, and let mature for 24 hours before use.

Place the apricot mousse ice cream in the center of the plate. Position the dried apricot insert on top. Using a 4 cm Ø ice cream scoop, form a ball of raspberry ice cream and place on top. Decorate the plate with apricot confit and Sauce Melba. Garnish with a butter tuile and a pea shoot.