Apricot dessert

• This recipe will also be the base for the sauce and jelly. Cut 18 to 20 apricots around the pits and twist them open. Then remove them.
• Once all the apricots are clean cut them in even cubes. In total I had 800 grams.
• Transfer them in a frying pan and also add the sugar and the long peppers. Cover the pan with a lid and bring it to a simmer on a low heat.
• When it’s simmering you can remove the lid and let it reduce till you’re happy with the thickness.
• Then remove the long peppers, pour the compote into a bowl and let it cool down covered in your fridge. 

• Mix the milk with the coconut milk, the ginger syrup and the star anise. Then cut the vanilla pod in half and scrape out the seeds. Add both the seeds and empty pod to the pan and bring it to a boil.
• Then add the short grained rice and let it simmer till the rice is fully cooked and it has a thick texture. Stir it every now and then to prevent it from burning.
• Once cooked add the mascarpone together with the zest from the lemon. That’s around 9 grams of zest. Gently fold everything together and remove the spices. So the empty vanilla pod and the 3 pieces of star anise.
• After that transfer it into a piping bag and fill your desired mold. I use a small ring mold. Click here for more information. When the top is leveled freeze it till solid.
• Then remove it from the mold and keep the rings airtight in your freezer for later. 

• Mix the egg with the sugar, the butter and the flaky salt. Then cut the vanilla pod in half and add the seeds together with the zest from the lemon. Start beating it till it’s a fluffy mixture, this takes a couple of minutes.
• Once fluffy while mixing on a low speed add the flour and the baking powder. If needed clean the sides and fold it together with a pot scraper.
• Now spread it on a silicon sheet, I do this with a layer frame to insure an even end result. Remove the frame and bake the cake at 190 °C (374 °F) for 12 to 15 minutes.
• Then let it cool down before cutting it to the desired size. I know there are a lot of trimmings for this one, but trust me they were gone within the hour. Keep them dry and covered for later. 

• Mix the cream with the milk, the sugar and the cardamom pods. Bring this to a simmer.
• Meanwhile soak the gelatine in cold water. Also mix the egg yolk with the corn starch. Insure the corn starch is completely dissolved.
• Once the milk mixture is simmering while stirring add it to the yolks. Pour it back into the pan and while stirring heat it up till it has thickened.
• Now turn off the heat and dissolve the gelatine. Mix it well and then pass it through a fine sieve. Tap the sieve or press the crème through with a ladle.
• Then add the white chocolate and blend it till smooth. Once smooth pour it into a piping bottle and fill the bottom half of a large ring mold. Let it set in your fridge.
• Meanwhile transfer some of the apricot compote in a piping bag and pipe a layer on top of the cremeux. Then press the vanilla cake rings on top and be sure you press is well. You don’t want any air between the layers. Now freeze them till solid.
• Then gently remove them from the mold and keep them in your freezer for later. 

• Spread 100 grams of a long grained rice on a metal tray and toast it at 160 degrees Celsius for about 25 to 30 minutes.
• Meanwhile mix 900 grams of milk with 250 grams of cream, 280 grams of sugar and 55 grams of skimmed milk powder. Give it a proper mix and then bring it to a simmer.
• Also transfer 50 grams of egg yolk in a bowl and once the milk mixture is simmering while stirring slowly add it to the yolks. Start slow and then you can add it a bit faster.
• Now pour it back into the pan and heat it up till the temperature is 85 degrees Celsius. Then add 2 grams of ice cream stabilizer. I use Stab2000. Blend it for a minute and pour it into a bowl.
• Once the rice is toasted let it cool down for a couple of minutes before adding it to the ice cream base. You don't want the hot rice to heat up the base too much, otherwise it might split. Cover it and let it infuse overnight in your fridge.
• The next day you can pass the base through a fine sieve. Press it with a ladle to insure you don’t waste a single drop.
• Then blend it for a couple more seconds before you can pour it into an ice cream machine. Now turn it into a lovely ice cream.
• Try to serve the ice cream as soon as possible, but otherwise keep it in a freezer that’s around -12 °C (10 °F). 

• Pour the apple juice in a saucepan together with the long peppers. Reduce it till the total weight is 300 grams.
• I always weigh my empty pan first, that makes checking the reduction progress a lot easier. My empty pan weighs 1040 grams, so that plus 300 grams means the total weight needs to be 1040 + 300 grams.
• Once reduced while stirring add the agar powder and bring it to a boil for at least 30 seconds.
• Now pass it through a fine sieve into a bowl and let it set in your fridge. Then transfer it into a blender and blend it till smooth. 
• To bring the gel to the next level I always vacuum it. Do this in a vacuum chamber and vacuum the gel a 100%. This results in a clear and more intense gel. Then transfer it into a piping bottle and keep it in your fridge for later.

• Pour the flour on your worktop and use the bowl to make a well in the middle.
• Fill it with the icing sugar, the salt, the almond powder, the butter, the egg and the zest from the lemon.
• Bring all the ingredients together and knead it into a nice dough. Don’t over knead it, you don’t want too much gluten to forming. Then cover it and let it rest for at least an hour in your fridge.
• After that dust your worktop with flour and roll out the dough till it’s about 3 millimetres thick. When the dough warms up it gets soft, so try to work as fast as possible.
• Then cut it to the desired size. In between the dough got too soft so I popped it in the freezer before placing it on a perforated silicon sheet.
• Now place another sheet on top and bake it at 170 °C (338 °F) for 15 to 20 minutes till golden brown.
• Let them cool down and keep them dry and covered for later. 

• Mix the olive oil with the cacao butter and melt it on a low heat.
• Once melted turn off the heat and add the white chocolate. Give it a good mix till the chocolate has dissolved and then transfer it into a siphon.
• Now charge it with one charge and shake it well. Then fill a container that's lined with some wrap or parchment paper.
• Make sure the siphon is completely empty and then close up the container with a sealing lid.
• Now put it under vacuum till it’s 70% and then let it set in your fridge or freezer for at least 30 minutes.
• Once set remove the vacuum and take the Bross out. Then portion it to the desired size and keep it in your fridge for later.  
• I portioned it into small bits, but just choose the size you like.

• First melt the cacao butter on a low heat. Then pour it into a wet grinder or a blender and turn it on.
• Add the grated coconut with the sugar and grind or blend it till smooth. This does take some time, but in a wet grinder it get’s completely smooth. In a blender that’s definitely more difficult.
• Once smooth pour it into a bowl and make sure the temperature is between 35 °C (95 °F) and 40 °C (104 °F).
• Then insert two needles in the big ring and submerge it in the coconut brush. Let it drip for a couple of seconds before cleaning the sides.
• Then remove the needles and pop it in the freezer for a couple of minutes.
• Meanwhile fill the brush machine with the remaining coconut brush and cover the outside of the ring with a thin layer of brush. Keep it in your freezer for later. 

The sauce

• Measure 250 grams of the apricot compote in a measuring jar and also add the sparkling wine. Blend it till smooth.
• Now it’s quite simple, but this is already the sauce.

The jelly

• For the jelly measure 300 grams of the sauce in a pan and also add the vegetal powder. Give it a good mix and while stirring bring it to a boil.
• Now gently insert a needle in the rice and quickly submerge the ring in the jelly.
• If the jelly gets to hard it means it’s too cold, just gently reheat it and you’re good to go. Keep it covered in your fridge for later. 

• Pour the 200 grams of water in a saucepan and also add the long-grained rice. Cover the pan with a lid and boil the rice till the water has evaporated.
• Meanwhile mix the 900 grams of water with the cane sugar and the salt. Once the water is gone transfer the rice into the blender as well and blend it till smooth.
• Then add the cardamom pods and blitz it for a couple of seconds. You don't want it to be smooth, then it's going to be super intens. You only want to lightly crush the cardamom so it can infuse.
• Pour it into a bowl and let it infuse overnight in your fridge.
• The next day you can pass it through a fine sieve and if needed season it with some lime juice. Keep it in your fridge for later. 

• Mix the milk with the cream, the orange juice, the sugar and the egg yolk. Mix it well and then while stirring heat it up till the temperature is 85 °C (185 °F).
• Once it has the right temperature take it off the heat and add the mascarpone. Blend it till smooth.
• Then pour it into a siphon and charge it with 1 charge. Shake it for a couple of seconds before you can let it set in your fridge. 

• Fill the bottom of a glass with around 30 milliliters of the rice drink. Make sure it's as cold as possible.
• Then cover it with the mascarpone espuma.
• Grate some long pepper on a fine grater on top of the espuma and it's ready to be served!

• Place the rice and apricot ring on the centre of a plate. Gently place the bigger ring around the smaller one and place the sable on top.
• Then pipe a couple small dots on both the ends of the sable and place some olive oil Bross on there.
• Now decorate it with marigold flower petals and verbena leaves. I also added a couple drops of olive oil in the centre.
• Then add a nice quenelle of the rice ice cream in the middle of the sable and finish the dessert on the table with the apricot sauce.