A postmodern deconstruction of an Austrian dessert classic that is much lighter than the original.
50 grs breadcrumbs
50 grs almonds (optional)
50 grs butter
pinch of salt
6 tbsp brown sugar
8-10 apricots, ripe but firm
a few dashes of apricot schnaps or vin de liqueur (optional)
200 ml yogurt
200 ml mascarpone or whipping cream
3 tbsp linden honey or elderflower syrup
2 cream chargers (optional)
Mix the yogurt, mascarpone and honey into a smooth cream. For a lighter texture, replace mascarpone with whipping cream, put everything into a syphon and charge with two cream chargers. Keep cool in the fridge. Melt a big knob of butter with a pinch of salt in a non-stick frying pan and on low heat, let the breadcrumbs and almonds slowly toast to a golden brown colour. Keep warm. Cut apricots into eights, caramelize sugar in a non-stick pan, coat the apricots in the sugar and deglaze with a dash of apricot schnaps or vin de liqueur. Keep warm.
To assemble, layer the ingredients into a tall, thin glass in the following order: Start with 1 cm of breadcrumbs, then 1.5 cms of yogurt, 3 cms of apricots , 1.5 cms of yogurt and finish with 1 cm of breadcrumbs. Serve immediately.
Peaches can be substituted for the apricots. Vanilla can be added to the fruits if they are not ripe and fragrant enough.
