Apricot made with panettone

dried raspberries and chocolate earth

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Ingredients to serve 4:

For the spoonable panettone:
350 g panettone cake
150 g milk
250 g whipped cream
50 g warm milk
50 g Gran Marnier
15 g gelatine

 

For the earth:
100 g flour
20 g cocoa
125 g butter
125 g sugar
90 g almond flour
2 g salt

 

To finish:
20 g dehydrated raspberries
10 g rosemary oil
10 g edible flowers
Cocoa butter to airbrush

Procedure:

For the spoonable panettone:
Boil 150 g milk in a pan, remove from heat and add the panettone cut into pieces, then blend.
Add the gelatine, melted into the milk and warm Gran Marnier, then finally, add the whipped cream. Divide the mix into moulds and leave to chill in the refrigerator for at least 3 hours.
Remove from the mould and spray with the cocoa butter.
For the earth:
Mix the ingredients together and crumble onto a baking tray covered with baking parchment. Bake at 150°C for 20 minutes.

 

To finish:
Divide the earth onto plates, then add the apricots and lastly, the raspberries, edible flowers and the rosemary oil.

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