Serves 6
WHITE PEACH & TARRAGON SORBET
500g ripe apricots, pitted and coarsely chopped
30g tarragon
75g sugar
15g glucose
125g water
200g water
170g sugar
20g dextrose
20g lemon juice
2g stabiliser or locust bean gum
Pinch of salt
Add peaches, tarragon, 75g sugar, 15g glucose and 125g water to a saucepan and bring to a boil. Turn down the heat and let the peaches simmer for 20 minutes, covered. Remove tarragon stalks, blend to a fine purée, then 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.
WHITE NECTARINE TART
Raspberry rose harissa jam
1000g raspberries, fresh or frozen
650g granulated sugar
1 lemon, juiced
1-1 1/2 Tbsp. rose harissa, to taste
1/2 tsp. salt, or to taste
Place raspberries, sugar and lemon juice in a heavy bottomed saucepan. Slowly bring to a boil, stirring all the time so the raspberries doesn’t stick to the bottom. Boil for 4-5 minutes while stirring throughout, add rose harissa and salt to taste. Pour the jam into sterilised jars and seal with sterilised lids. Turn the jars upside down and leave for at least 30 minutes. Keep opened jars in the fridge for up to a few weeks, unopened jars can keep for months.
Pâte sucrée
75 g butter at room temperature
50g confectioners sugar
1/2 egg
15g almond flour
125g all purpose flour
1/2 tsp. salt
Cream together butter and confectioners sugar. Beat in the egg, then gently stir in flour, almond flour and salt. Be careful not to overwork the dough. Wrap in clingfilm and rest in the fridge for at least 30 minutes. Roll out the dough and line six 7,5cm tart rings with the pastry. Trim the edges and rest for another 15-30 minutes in the fridge. Preheat the oven to 175C and bake the tarts for 15-20 minutes, until golden brown. Leave to cool on a wire rack.
Salty white chocolate olive oil namelaka
(adapted from Valrhona)
250g white chocolate
150g whole milk
300g heavy cream
100g fruity olive oil
2 gelatine sheets (3,4g)
3/4 tsp. salt
Soak the gelatine leaves in cold water for 10 minutes.
Bring the milk to the boil, squeeze excessive water from the gelatine sheets, then add the warm milk.
Melt the white chocolate over a water bath and slowly pour the warm mixture over the chocolate stirring continuously with a spatula to emulsify.
Drizzle in olive oil while emulsifying with an immersion blender until perfectly smooth.
Add the cold cream then blend again, season to taste with salt.
Leave to set in the refrigerator for at least 4 hours.
To assemble and serve
6 ripe, but firm white nectarines
Optional: Toasted coriander olive oil crumb for plating the sorbet
Pipe a layer of raspberry rose harissa jam in the bottom of each tart shell, then pipe salty white chocolate olive oil namelaka on top. Slice the nectarines in 2mm slices and arrange in a rose pattern on each tart.
Arrange a nectarine tart on each plate with a quenelle of white peach and tarragon sorbet and olive oil crumb, if using. Serve immediately.