Ahead of her evening at the next Claridge's Supper Series, The Angel's Elly Wentworth gives us a sneak preview of her pre-dessert course with this recipe from her book The Angel.
You can book a ticket for the Claridge's dinner here.
This little pre dessert delivers a burst full of flavour. The toasted honey and chamomile work very well with the apricot liqueur.
INGREDIENTS
For the apricot sorbet:
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250ml apricot puree (see below)
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55ml tap water
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55g caster sugar
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12g sorbet stabiliser
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10ml apricot liquor
For the toasted honey cremeux:
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3 x egg yolks
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30g caster sugar
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50g blossom honey
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250ml double cream
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3.5g bronze gelatine leaves
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4g table salt
For the chamomile liquid:
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100g dried apricot
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20g blossom honey
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350ml tap water
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150g caster sugar
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2 x unwaxed oranges (zested and juiced)
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8ml chamomile tea
For the apricot puree:
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350ml Apricot puree
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400ml Chamomile tea (see above)
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50g caster sugar
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12g agar agar
For the white chocolate dip:
- 65g white chocolate pieces (l use Callebaut)
- 40g cocoa butter (I use Callebaut)
- 20g white food colouring
Garnish for the plate:
- Bee pollen
EQUIPMENT
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Silicone moulds
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Mixing bowls x2
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Medium pan
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Hand blender
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Chinoise or fine sieve
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Cocktail sticks
METHOD
Apricot sorbet:
We will start by making the apricot sorbet which can be prepared a few days in advance. Add the water and apricot puree into a medium saucepan. Then add into a mixing bowl the caster sugar and sorbet stabiliser. Mix together with a spoon. Ensure they are thoroughly mixed otherwise you will end up with lumps in your sorbet. Once mixed, pour into the saucepan containing the water and puree. Bring to the boil whisking continuously, then add in the apricot liquor. Stir and remove from the heat. Allow time to cool down. Once cooled, transfer the liquid to a measuring jug. Then gently pour it into the silicone moulds. Fill the moulds to the top. Place a piece of parchment paper over the top and put straight into the freezer. Make sure they are laid onto a flat surface.
Toasted honey cremeux:
Now for the toasted honey cremeux. Whisk the egg yolks and sugar until light and fluffy. Soak the gelatine into ice water and allow to bloom. Half fill a bowl with ice cubes and cover them with the tap water. Put the honey into a saucepan and it place it on a medium heat. Watch over the pan as you do not want the mixture to burn. Once it has a dark caramel colour, remove from the heat and gradually stir in the double cream. When both have thoroughly combined, slowly pour the mixture into the bowl with the fluffy egg yolks and sugar, whisking constantly to bring the different ingredients evenly together. Once they have combined, transfer the mixture to a saucepan place on a medium heat. While on the heat keep whisking and, using a probe, bring up to 82°C. Once it has reached 82°C, add the gelatine. Stir in and then remove the pan from the heat. Transfer the mixture to a bowl and place it over the bowl of iced water to cool. Once it has cooled down completely, put the mixture into a piping bag and keep in the fridge until needed. You can keep this in the fridge at least a week.
Apricot puree:
To make the apricot puree, place a medium pan onto a low heat. Add in the apricot puree, chamomile liquid and sugar. Turn up the heat and bring to the boil. Then add in the agar agar and bring to the boil again, whisking continuously. Keep whisking when at boiling point for a further 2 minutes. Remove the pan from the heat pour mixture into a container. Allow time to cool down, then cover the container and put in the fridge to set. Once set, blend the puree in the blender and pass through a chinois. Spoon straight into a piping bag. Keep in the fridge until needed.
White chocolate dip:
With all the other elements prepared, we can now make the white chocolate dip. Put the white chocolate and cocoa butter into a mixing bowl. Place a medium size pan of water onto the heat and put the mixing bowl over the pan. The chocolate will now gently melt. Make sure the water does not boil and the mixing bowl does not come into contact with the water. This is method of cooking is often referred to as Bain Marie. Once the mixture has melted, add the flower power tablets or the white food colouring. Using a stick blender, blend the chocolate and white food colouring until completely combined. Once mixed, set the bowl aside until required. You can make the dip in advance and keep it in a covered container in the fridge for a couple of days before required. It is best though when made and used on the day of serving. If made in advance, you need to warm it through first before using.
Assemble the dessert:
Remove the sorbet from the freezer and allow to stand at room temperature for about 2/3 minutes so it can soften a little. Pop out a portion out of the mould and put a cocktail stick through one end, through the flat surface side and gently dip into the white chocolate making sure it covers the sorbet. Once coated all over, place onto parchment paper to set. It will set quickly. Once set, place them onto your serving plates. Pipe the apricot puree onto the plate first then place the sorbet onto the puree. Add a dot of apricot puree on top of the coated sorbet and a nice peak of the toasted honey cremeux. To finish, add a good pinch of bee pollen over the two purees. This can be left out for a good 10/15 minutes before serving to allow the sorbet to soften.
