For the apricot roll:
Blend all three ingredients together in a Thermomix and spread them out on a silpat layers of 220gr each.
For the apricot vinaigrette:
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:
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:
Blend everything together for 6 minutes at 70o in Thermomix. Ice shock and strain through cheese cloth.
For the smoked apricot:
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:
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:
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:
Blend everything together in the Thermomix and strain.