Ingredients
For the creamy caramel:
- 300g milk
- 300g cream
- 90g dark muscovado sugar
- 120g pasteurized yolk
- 430g Dulcey chocolate valrhona
- 3 gelatin sheets
For the almond and miso praline:
- 200g toasted almond paste
- 200g syrup (50%)
- 35g mineral water
- 60g Hakari miso
- 1.2g xantana
For the rum and vanilla ice-cream:
- 500g milk
- 165g cream
- 120g white sugar
- 150g pasteurized yolk
- 25g glucose
- 40g dextrose
- 75g rum
- 1 burbon vanilla pod
For the frozen rum powder:
- 300g cream
- 40g dark rum
- 34g sugar
- 2 gas charges
For the burnt white chocolate:
- 200g white chocolate
For the apricot crunchy:
- 200g apricot puree
- 30g sugar
- 35g isomalt
- 7g glucose powder
For the apricot sauce:
- 250g apricot puree
- 5g passionfruit puree
- 5g lime juice
Method
For the creamy caramel:
- Mix the yolks with the sugar.
- Hydrate the gelatin sheets in water.
- Bring the milk and cream to the boil in a pan, and then add the yolk and sugar mixture.
- Cook the English cream mixture until it reaches 84°C, and then remive it from the heat.
- Add the hydrated gelatin sheets to the English Cream mixture, mixing until combined.
- Pour some of the English cream through a fine sieve over the semi-melted chocolate.
- Emulsify, and continue to pour in the English cream through a fine sieve.
- Finish emulsifying the mixture with a hand blender.
- Place cling film over the mixture so that it is contact with the top of the caramel to prevent a skin from forming on top and keep it in the fridge until required.
For the almond and miso praline:
- Combine all the ingredients together.
- Using a hand blender, emulsify the mixture.
- Cover and keep in the fridge until required.
For the rum and vanilla ice-cream:
- Heat up the milk, cream and vanilla pod until it begins to boil, and allow to boil for 1 minute, then remove it from the heat.
- Cover the cream mixture and set aside to infuse for at least 30 minutes.
- Mix the yolks with the sugars, and add it to the infused liquids.
- Cook the English sauce until it thickens, and then remove from the heat and strain into a bowl set over an ice bath.
- Cool the mixture quickly in the ice bath, and then leave it to rest.
- Add the rum, and then place it in the fridge.
- When required, turbinate the ice-cream mixture with an ice-cream machine.
For the frozen rum and powder:
- Mix the ingredients and then strain.
- Pour the strained mixture into the siphon, charging it twice.
- Empty the foam into a bowl, and then using two spoons, pass it into liquid nitrogen, then break with a whisk and when it has frozen completely, remove and place in the freezer until required.
For the burnt white chocolate:
- Chop up the chocolate and spread it over a silpat.
- Place the silpat onto a baking tray, and place into the oven at 130°C until it has caramalised.
- This process can also be completed stepwise in a microwave.
- Once the chocolate has caramelized, cool it down and cut it into cubes.
For the apricot crunchy:
- Place all the ingredients into a vacuum bag and seal, then leave the mixture to rest for a few hours.
- Stretch out the rested dough onto a silpat, and then place it on a baking tray in the oven at 110°C for 5 minutes.
- Remove from the oven and then mark the apricot crispy with the chosen shape, and place back into the oven to bake for a further 45 minutes.
- Remove from oven, ensuring that the desired shape has been carved out.
- Allow to cool and then place in a sealed container for storage.
For the apricot sauce:
- Blend all the ingredients together to create a smooth sauce.
- Place sauce in a sealed container and keep in the fridge until it is needed.
Plating
To serve each plate:
- On the right hand side of the plate, draw a spiral of caramel cream, and on its left, place the almond praline.
- Using a squeeze bottle, draw a circle of apricot sauce around the cream.
- Between the points at which the caramel cream and apricot sauce come into contact, place some burnt white chocolate.
- Decorate with 3 flowers of Agastache and then place an ice-cream quenelle over a little bit of frozen rum powder.
- Finish off the dish with the apricot crispy.
Recipe courtesy of Paolo Casagrande at Lasarte.