Cotehill
Remove the rind from the cheese
Dehydrate for 24 hours
Pat dry and allow to cool
Blend to a powder
Allow the cheese to come to room temperature, and the portion
Apricot puree
Put everything into a pan large enough to allow one even layer of apricots.
Cover with greaseproof paper and weigh down with a plate
Bring to the boil, reduce the heat to a simmer and cook until apricots are soft.
Remove from the liquid, take out stones and blend
Pass through a fine chinois and chill
Pass the syrup and reserve
Spiced apricot ice
Mix the two liquids together in a bowl
Whilst whisking
Slowly add liquid nitrogen until and ice has formed
Keep in the freezer until needed
Pumpkin seeds
Deep fry the seeds at 180°c until the bubbles cease
Empty into a bowl
Coat with the cheese powder
Mix the salt and sugar together and use to season the seeds