Roasted apricot, Cointreau cream and Granny Smith apple


(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

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