(For 4 portions)
- 8 Aikiba Leaves
- 2 apricots
- ½ papaya
- 140g Granny Smith apple puree
- 40g apricot puree
- 1 Granny Smith apple
- lemon juice of ½ lemon
- 100g double cream
- 5ml Cointreau
- 2 tsp icing sugar
- 15g crushed meringue
- Cut the apricots into two, remove the stones and sprinkle some icing sugar on the flat sides.
- Using a non-stick frying pan, sear the apricot flat side down until the icing sugar has caramelised. Transfer to a baker tray and finish to cook in an oven on 220℃ for 10 to 12 minutes.
- Make 4 strips out of the papaya and steam them for 3 to 4 minutes.
- Make some fine julienne out of the Granny Smith apple and squeeze the lemon on top, the juice will stop the apple from turning brown.
- Pour the double cream in a bowl with the rest of the icing sugar and the Cointreau, whip until firm and transfer into a piping bag.
- Pipe the cream in the cavity of each apricot and arrange the Granny Smith apple julienne on top.
- Pour the Granny Smith apple puree on the bottom of the plate, add the papaya, the filled apricot, the crushed meringue and a drizzle of apricot puree.
- Finish with Aikiba Leaves and serve.
Recipe: Franck Pontais
Say yes to the cress