Lemon verbena cremeux
120g whole milk
120g heavy cream
15g lemon verbena leaves
50g egg yolks
12g granulated sugar
2 gelatine leaves (3,5g total)
125g white chocolate, finely chopped
Pinch of salt
Warm the cream, milk and lemon verbena to just below boiling in a small saucepan, remove from heat and steep overnight. Discard verbena leaves and bring milk and cream back to a boil.
Soak the gelatine leaves in cold water, set aside. In a bowl, whisk together egg yolks with sugar and temper with 1/2 of the warm milk. Add remaining milk, whisk to combine and return to saucepan. Cook over low heat until temperature reaches 82C, stirring continuously. Immediately remove from heat, squeeze out excess water before whisking in gelatine leaves.
Add the white chocolate and emulsify using an immersion blender. Season to taste with a pinch of salt. Transfer to a piping bag and chill for 2-3 hours.
500g ripe apricots, pitted and coarsely chopped
20g lemon juice
2g stabiliser or locust bean gum
Pinch of salt
Add apricots, 75g sugar, 15g glucose and 125g water to a saucepan and bring to a boil. Turn down the heat and let the apricots simmer for 20 minutes, covered. Blend to a fine purée, sieve and add to a clean pot with remaining water, 150g sugar, dextrose and lemon juice. Mix 20g of sugar with stabiliser and set aside.
Warm up to 35C, add stabiliser mix and warm the sorbet mix to 82C. Remove from heat, season with a pinch of salt and blend with an immersion blender. Transfer to a bowl and leave overnight in the fridge.
Churn in an ice cream maker according to manufacturer’s instructions.
Apricot tarragon marmalade
120g apricot, pitted and finely chopped
75g granulated sugar
2,5g pectin NH
1 gelatin leaf
12g lemon juice
1 tsp. tarragon
Soak gelatin leaf in cold water. Heat apricot in a saucepan with 40g od sugar. Mix the remaining sugar with pectin, add to the apricots and bring to a boil. Remove from heat, add tarragon and emulsify with a hand blender. Pour into a squeeze bottle and keep in the fridge until ready to serve.
Green tea jelly
100ml green tea
1 gelatine leaf
Soak the gelatine in a bowl of water, set aside.
Squeeze out any excess liquid from the gelatine and add to the hot tea, stirring to dissolve the gelatine. Pass the liquid through a sieve into a small container and set in the fridge for at least an hour.
Lemon thyme poached apricots
12 apricots, halved and pitted
50g apricot purée
1/2 lemon, juice and zest
1 Tbsp. lemon thyme
Combine the sugar, water, lemon, apricot purée and lemon thyme in a large saucepan and bring to a boil. Lower the heat, add the apricots and poach them for 15-20 minutes, keeping a constant temperature of 78-80C.
Remove apricots from poaching liquid and cool completely. Cut the poached apricots in 1/8 segments.
Green tea meringue
3 egg whites
115g granulated sugar
115g confectioners sugar
1/2 tsp. citric acid or cream of tartare
Zest of 1 lemon
2 tsp. finely ground green tea
Place the egg whites in a large, clean bowl. Add caster sugar, acid and confectioners sugar and whisk everything for 5-6 minutes on high until a stiff, glossy meringue. Fold in lemon zest and spread the meringue out in a thin layer on a baking tray lined with parchment paper. Dust with finely ground green tea.
Bake for 1 hour at 100C, allow to cool completely in the oven with the door ajar. Break into shards and store in an airtight container.
To assemble and serve
Lemon verbena leaves
Lemon thyme leaves
Arrange poached apricot, lemon verbena cremeux, apricot & tarragon marmalade, green tea jelly and apricot sorbet. Cover with meringue shards and garnish with fresh herbs.