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Almond apricot sponge, dill cream & apricot sorbet Read the Recipe
Head Chef

James Carn

  • For sponge:

  • 2 apricots
  • 100g ground almonds
  • 50g self-raising flour
  • 30g sugar
  • 50g egg white
  • 50g melted butter
  • Dill cream:

  • 2 bunches of fresh dill
  • 50ml cream
  • 50g butter
  • 100ml egg yolk
  • 25ml milk
  • 3g agar
  • Apricot sorbet:

  • 60g apricot puree
  • 20g sugar
  • 20g dextrose
  • 1 lemon juice
  • 50ml milk

Almond apricot sponge, dill cream & apricot sorbet

For sponge:

In a mixer, whip your egg, sugar and butter until there is a smooth and fluffy consistency. Add almonds and flour and in a small mound, put three quarters of your mix and a quarter of apricot on each one. Bake for 15 minutes at 160°C, at half steam. 

Dill cream:

Blanch your dill in salted boiling water and cool it straight away. Bring cream, milk and agar to the boil and add cold butter slowly until its melted before blending all the ingredients together until smooth and pass it into a deep gastro tray. Let it set for 30 minutes and then whip it until fluffy.

Apricot sorbet:

Bring all of the ingredients to the boil and blend it, place the mix into a paco bowl and freeze it. Pacojet before using.