Sour Cream Mousse with Vinschgau Apricots
Ingredients for 40 Pax
For the poached apricots 8 Vinschgau apricots 1 cinnamon stick 1 star anise 1 lemon, juice 125 g sugar 50 ml apricot brandy
For the sour cream mousse 125 g sour cream 100 g powdered sugar 3 sheets gelatin 1 lemon, zest 200 g cream
For the apricot sorbet 8 apricots 500 ml water 200 g sugar 2 tbsp glucose syrup Lemon juice as needed
For the crumble 200 g flour 200 g soft butter 200 g sugar 200 g almond flour 1/2 vanilla pod, seeds
Additional Crumble Meringue Mint 8 raspberries Apricot purée
Preparation Wash the apricots, halve them, remove the pits, and layer them in a jar with the cinnamon stick and star anise. Bring the lemon juice and sugar to a boil. Once the sugar has dissolved, let it simmer for 1 more minute. Remove from the heat and stir in the apricot brandy. Pour this mixture over the apricots, seal the jar tightly, and let it infuse overnight.
Warm the sour cream over a water bath and dissolve the well-squeezed gelatin sheets in it. Stir the gelatin mixture into the sour cream and add the lemon zest. Whip the cream until stiff and fold it into the mixture. Pour into molds and chill in the refrigerator for at least 3 hours until set.
Wash, pit, and quarter the apricots. Mix with water, sugar, and glucose syrup, puree, and adjust the taste with lemon juice if needed. Freeze the mixture in an ice cream machine.
Crumble: Knead all ingredients into a dough, roll it out thinly, and place it on a greased baking sheet. Bake in a preheated oven at 160°C (320°F) for about 30 minutes. Let cool and crumble by hand.
Assembly Place some crumble on the plates and put the apricot sorbet on top. Remove the mousse from the molds and arrange it alongside the poached apricots. Serve garnished with mint, raspberries, meringue, and apricot purée.
