Mark Poynton

Mark Poynton

24th February 2014
Mark Poynton


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


  • 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


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.

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