Apricot, fermented cottage cheese, hibiscus flowers

Created by Ana Roš

Apricot, fermented cottage cheese, hibiscus flowers

Apricot, fermented cottage cheese, hibiscus flowers Prep. Time: 2 hours

Apricot, fermented cottage cheese, hibiscus flowers Chef: Ana Roš

Apricot, fermented cottage cheese, hibiscus flowers Category: Appetizers & Salads

Ingredients

Apricot roll:
  • 630gr apricot purée (from the Bloody Mary) 
  • 0.3% xanthan gum
  • 30gr sugar
Apricot vinaigrette:
  • 250gr fresh apricots
  • 30gr honey 
  • 40gr apple vinegar
  • 30gr dijon mustard
Fermented cottage cream:
  • 600gr fermented cottage
  • 600gr cream
  • 50gr mascarpone
  • Smoked apricot
Rosemary oil:
  • 300gr grapeseed oil
  • 200gr rosemary 
Fermented apricots:
  • 2kg fresh apricots
  • 1lt water
  • 40gr salt
Strained apricot juice:
  • 2kg apricots
  • 400gr sugar
  • 400gr water
Bloody Mary:
  • 1900gr strained apricot juice
  • 200gr Grey Goose vodka
  • ½ habanero, deseeded
  • 5 tonka beans
  • 8gr salt

Preparation

For the apricot roll:
1) Blend all three ingredients together in a Thermomix and spread them out on a silpat layers of 220gr each.

For the apricot vinaigrette:
1) Place everything in a pot and blend with a hand blender. Reduce by 1/3 and add the dry apricot.

For the fermented cottage cream:
1) Blend everything together in a Thermomix at 70o for 5 minutes, until it has a smooth texture, then allow it to cool and reserve it in piping bags.

For the rosemary oil:
1) Blend everything together for 6 minutes at 70o in Thermomix. Ice shock and strain through cheese cloth.
 
For the smoked apricot:
1) Half the apricots and smoke them with apple wood twice. Dry the apricot at 65o for 4 hours. Store in the fridge.

For the fermented apricots:
1) Mix the water  and salt, half the apricots and place them in a jar together with the mixture. Make sure the apricots are submerged. Let them ferment for about 5 days depending of the room temperature and fermented flavor needed for the dish.
 
For the strained apricot juice:
1) Bring to a boil and blend with a hand blender while the mixture is cooking. Once it is totally blended, pass through a chinois and reserve the liquid and the solids (liquid for the Bloody Mary and solid to spread on the rolls).
 
For the Bloody Mary:
1) Blend everything together in the Thermomix and strain.
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