Cardamom Cremeux with Saffron-Poached...Cardamom Cremeux with Saffron-Poached Apricots & Pistachio Sponge

A Michelin-star calibre dessert featuring velvety cardamom-infused white chocolate cremeux, vibrant saffron-poached apricots, and an ultra-airy, vibrant green microwave pistachio sponge.

Ingredients

Cooking Instructions

1. 01

   To make the cremeux: Combine heavy cream, milk, and crushed cardamom pods in a saucepan. Bring to a gentle simmer, then remove from heat, cover, and let steep for 15 minutes. Strain out the cardamom.

2. 02

   Whisk egg yolks and 25g of caster sugar together until slightly pale. Reheat the cardamom-infused cream, then slowly temper it into the egg yolk mixture. Return to low heat and stir constantly until the custard reaches 82°C (180°F) and coats the back of a spoon.

3. 03

   Squeeze excess water from the bloomed gelatin and dissolve it into the hot custard. Pour the hot custard over the chopped white chocolate. Let sit for 1 minute, then emulsify with an immersion blender until silky and smooth. Pour into silicone molds and refrigerate for at least 4 hours to set.

4. 04

   To poach the apricots: In a small saucepan, combine water, granulated sugar, saffron threads, and lemon juice. Bring to a boil, then reduce to a gentle simmer. Add the apricot halves and poach for 8-10 minutes until tender but holding their shape. Gently remove the apricots. Reduce the remaining poaching syrup by half over medium-high heat until slightly thickened; set aside to cool.

5. 05

   To make the pistachio sponge: Blend the pistachio paste, egg whites, one egg yolk (from the cremeux prep if extra, or separate a new one), remaining 30g caster sugar, and sifted flour in a blender until completely smooth. Strain through a fine-mesh sieve into a whipping siphon. Charge with 2 N2O charger bulbs and shake vigorously.

6. 06

   Cut 3 small slits in the bottom of recyclable paper cups. Siphon the batter into each cup, filling only 1/3 full. Microwave each cup individually on high for 40 seconds. Immediately invert the cups onto a cooling rack. Once cooled, gently tear the sponge into organic, rustic pieces.

7. 07

   To assemble: Unmold the set cardamom cremeux onto the center of each plate. Arrange two poached apricot halves alongside. Artfully nestle pieces of the vibrant green pistachio sponge around the plate. Drizzle the saffron-apricot syrup reduction over the apricots and cremeux. Garnish with crushed toasted pistachios and fresh micro-herbs if desired.