APRICOT AND ALMOND BATTENBERG, APRICOT SORBET AND AMARETTO FOAM by Mark Poynton

Mark Poynton

Mark Poynton

24th February 2014

APRICOT AND ALMOND BATTENBERG, APRICOT SORBET AND AMARETTO FOAM by Mark Poynton

Apricot and almond Battenberg, apricot sorbet and Amaretto foamby Mark Poynton from Restaurant Alimentum. Photography by Rob Whitrow

Ingredients

  • Apricot sponge:
  • 150g soft unsalted butter
  • 300g caster sugar
  • 6 medium sized eggs
  • 400g self raising flour
  • 400g apricot puree
  • 20g Sosa apricot essence
  • Almond sponge:
  • 150g soft unsalted butter
  • 300g caster sugar
  • 6 eggs
  • 180g ground almonds
  • 120g plain flour
  • 10g baking powder
  • 100g Buerre noisette
  • Apricot jam:
  • 500g sugar
  • 500g water
  • 700g dried apricots
  • Apricot sorbet (paco jet recipe):
  • 500g apricot puree
  • 100g sugar
  • 100g Sosa Pro Crema
  • Apricot semi gel:
  • 250g apricot puree
  • 15g Sosa gelificant vegetal en pols
  • Apricot cannelloni:
  • 250g apricot puree
  • 50g patisomalt
  • Amaretto foam:
  • 225g milk
  • 75g amaretto
  • 25g sugar
  • 25g Sosa Pro Espuma cold

Method

Apricot sponge:
Cream together the butter and sugar, add the eggs 1 at a time, mix in the puree and essence, fold in the sifted flour and bake in a greaseproof lined tin @160˚c for 1 hour and leave to cool.
Almond sponge:
Cream together the butter and sugar, add the eggs 1 at a time, add the Buerre noisette, fold in the sifted ground almonds and flour and bake in a greaseproof lined tray @160˚c for 1 hour and leave to cool.
Apricot jam:
Bring the water and sugar to a rolling boil and the chopped dried apricots, bring back to the boil and boil for 1 minute, take the pan off the heat and cling film, leave in a warm place for 1 hour and then blend, it will not go completely smooth so you will need to pass through a fine sieve.
Apricot sorbet (paco jet recipe):
Blend all the ingredients together for 5 minutes and pour into a Paco Jet container, Freeze, 5 minutes before serving Pacotize.
Apricot semi gel:
Whisk the ingredients together, bring to the boil and pour in to a bowl, leave to set and go cold, when set and cold blend to a smooth puree.
Apricot cannelloni:
Warm the puree and patisomalt together until they are all dissolved together, cool, spread onto a non stick mat, and dry until nearly crisp, when nearly crisp cut into 10cm x 5cm rectangles, leave to dry until crisp and when nearly crisp roll around a pipe to make a cannelloni shape leave to cool.
Amaretto foam:
Blend all ingredients together for 1 minute pour into Espuma gun and charge with 1 gas shake well.
To finish:
Cut the cooled sponges into 2.5cm squares, then take 2 of each sponge and cover all side in the apricot jam, roll out some shop bought marzipan as thin as you can and roll around tightly of the outside of the 4 sponges all stuck together, then slice the rolled Battenberg in to 2 cm slices, then toast the outside of the marzipan on all sides with a blow torch, place onto your serving plates, pipe on your semi gel, and some crushed amaretti biscuits on top of the crushed biscuits place a quenelle of apricot sorbet, fill the cannelloni with the foam and serve.