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Almond, apricot and Aperol spritz shaved ice

This dessert consists of a compote of apricot & lemon thyme, almond and nougat mousse, airy cream with almond praline, shaved ice of Aperol Spritz, and a crispy tuille.

Ingredients

1lapricot purée
5gLemon thyme
250gApricots
200gCake glaze

250mlalmond milk
50gAlmond paste
4gleaf gelatin
25gSugar
250mlcream plus mascarpone 36.5%
100gNougat

156groasted almond
94gFine sugar
1lcream plus mascarpone 36.5%
100gpraliné

1lAperol Spritz
120mlProsecco
6units.itemsgelatin sheets of 2 grams
Ice shaver

100gFlour
100gEgg white
100gPowdered sugar
100gButter
Tuile mold

Almond ice cream

Preparation

  1. Strip the lemon thyme.
  2. Heat the puree with the lemon thyme and bring gently to a boil, then strain.
  3. Add the tart jelly and let it melt completely.
  4. Chop the apricots into small pieces and mix them in.
  5. Serve chilled.

  1. Soak the gelatin in water.
  2. Heat the milk with the almond paste.
  3. Strain the mixture.
  4. Dissolve the gelatin in it.
  5. Let cool until 'hanging'.
  6. Whip the mascarpone with sugar until soft peaks form.
  7. Mix this with the almond milk to make a mousse.
  8. Finely chop the nougat and mix in.

  1. Caramelize the sugar.
  2. Add the almonds and mix well together
  3. Spoon immediately onto a baking mat and let cool.
  4. Then grind finely in a stand mixer.
  5. Whip the mascarpone until airy.

  1. Soak the gelatin in water.
  2. Heat a small amount of the Spritz and dissolve the gelatin in it.
  3. Add the rest of the Spritz.
  4. Pour into the cups of the ice shaver and freeze.

  1. Melt the butter and mix with the rest of the ingredients to make a batter. Spread thinly in the mold.
  2. Bake at 170°C for about 8 minutes.
  3. Remove from the mold and dust with powdered sugar.

  1. Spoon some of the apricot compote into a cup.
  2. Spoon some of the almond and nougat mousse on top.
  3. Make a quenelle of the almond ice cream and place on top.