Ingredients
Apricot confit
apricots, frozen, halved and cut into pieces
sugar
lemon juice, freshly squeezed
pectin (violet ribbon extra)
Saffron yogurt
plain yogurt
honey, liquid
vanilla bean pulp
saffron powder
Chocolate crumble
butter, soft
sugar
table salt
vanilla sugar
wheat flour 400
cocoa powder (22-24%)
Additional ingredients
pistachio paste (90% pistachio content)
edible flowers
(for decoration)
Production
Apricot confit
Place all ingredients in a saucepan and mix thoroughly. Bring to a boil while stirring and allow to boil vigorously for 3 minutes. Let the confit cool completely. Store chilled or freeze until further use.
Saffron yogurt
Mix the yogurt well with honey, vanilla pulp and saffron powder. Cover and let the mixture stand for 15–30 minutes so the saffron can release its color and aroma.
Important: Use saffron sparingly so that it does not dominate the flavor.
Chocolate crumble
Cream the butter with sugar, vanilla sugar and salt. Add the flour and cocoa powder and mix until a crumbly texture forms. Spread evenly onto a baking tray lined with baking paper. Bake in a preheated oven at 140°C for about 30 minutes. During baking, turn every 10 minutes and break up larger pieces. Allow to cool completely after baking. Freeze if required.
Structure of the dessert (per glass)
For clip-top jars (approx. 7 cm Ø, 7 cm high)
- Fill in 35 g apricot confit as the bottom layer.
- Pipe 5 dots of pistachio paste in the centre (approx. 1 g each).
- Spread 65 g saffron yogurt cream on top.
- Add a second thin layer of apricot confit.
- Sprinkle with approx. 17 g chocolate crumble (amount as desired).
- For the finish: decorate with an edible flower.
Chill until ready to serve.
Evaluation