Mediterranean Apricot Delight
Indulge your senses in a symphony of flavours and textures with our Mediterranean Apricot Delight, a dessert that harmoniously blends the delicate and well-balanced taste of our ‘Črnica’ olive oil, the sweet succulence of apricots infused with rosemary and the velvety richness of white chocolate olive oil ganache.
Istrian ‘Črnica’ olive oil infuses a pronounced bitterness and distinct pungency with slightly fruity and vegetal notes into the dessert while adding a strong almond finish. This unique flavour complements the sweetness of apricots and white chocolate, creating a more complex and sophisticated taste profile. The Mediterranean Apricot Delight is a dessert perfect for unique occasions or as part of a menu in your restaurant. Enjoy the delightful interplay of flavours as you enjoy each bite.
Pastry chef Petra Poldan and pastry chef Ralph Nasri for MLVN.
Recipe:
SWEET PASTRY DOUGH
Flour T55 95g
Butter 39g
Ground almonds 21g
Icing sugar 33g
Salt 1.5g
Eggs 27g
OLIVE OIL GANACHE
White chocolate 50g
Whipping cream 50g
Glucose 7g
Olive oil (variety: Istrian ‘Crnica’) 30g
APRICOT-ROSEMARY COULIS
Apricot puree 90g
Rosemary 5g
Pectin NH 2.5g
Sugar 9g
MERINGUE
Sugar 75g
Icing sugar 75g
Egg whites 75g
APRICOT-ROSEMARY COULIS
Heat apricot puree with rosemary and let it infuse for 10 min. Mix pectin with sugar in a separate bowl. After infusing, heat puree and gradually add sugar and pectin while vigorously mixing. Boil it to desired texture and let it cool down in the fridge. Once it’s completely cooled down, blend it with hand blender.
OLIVE OIL GANACHE
Melt chocolate over bain-marie (T= 40 °C) and heat the cream (around 40-50 °C). Add cream in thirds to melted chocolate and mix with the spatula until homogeneous mixture is obtained. Gradually add olive oils and blend it with hand blender to obtain homogeneous ganache.
CAROB SWEET PASTRY
In a stand mixer bowl add flour and cold butter and mix with paddle attachment until sand texture. Add the rest of the dry ingredients, mix until homogenized. In the end add eggs, mix for a short period of time on high speed. Do the ‘fraisage’ on the table and put the dough in the fridge to rest. Roll out the dough and cut it with a cutter in shape of your choice. Bake it on a Silk pat (perforated) at 155 °C for 15 min.
MERINGUE
In a stand mixer bowl add egg whites and gradually add sugar while beating. Beat the mixture until soft peaks. Spread it out on a baking paper and put in the oven to dry out (117°C, 30 – 1 h).
DECORATION
Cut the apricot in a desirable shape and break the meringue into pieces. Assemble components on a plate and add rosemary as decoration. Add Crnica olive oil on top.
