Apricot, fermented cottage cheese, hibiscus flowers

Created by:
2 hrs
Intermediate
SERVERS
0%

PREP TIME

2 hour

0%

COOK TIME

min

0%

TOTAL TIME

2 hrs

Ingredients

Apricot roll:

Apricot vinaigrette:

Fermented cottage cream:

Rosemary oil:

Fermented apricots:

Strained apricot juice:

Bloody Mary:

Method

  1. 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.

Ingredients

Apricot roll:

Apricot vinaigrette:

Fermented cottage cream:

Rosemary oil:

Fermented apricots:

Strained apricot juice:

Bloody Mary:

Method

  1. 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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