Apricots in rooibos, crispy biltong & fermented milk mousse
Apricots in rooibos syrup, crispy biltong & light fermented milk mousse
People
For 4Preparation Time
35 minutesWinery Pairing
Mumm Cordon Rouge
Ingredients
Apricots
- Ripe apricots – 8 pieces
- Rooibos tea – 2 bags
- Light brown sugar – 40 g
- Water – 150 g
- Unsalted butter – 20 g
Crunchy topping
- Finely chopped biltong – 40 g
- Stale bread – 30 g
- Olive oil – 10 g
Light mousse
- Fermented milk (or mild kefir) – 80 g
- Very cold whipping cream – 80 g
- Fine salt – 1 pinch
Recipe
Preparation steps:
1. Steep the rooibos in boiling water for 5 minutes. Strain.
2. Add the sugar and reduce over low heat for 10 minutes to obtain a concentrated syrup.
Apricots
3. Cut the apricots in half and remove the pits.
4. Sauté them in melted butter, flesh side down, for 2 minutes.
5. Pour in 2 to 3 tablespoons of rooibos syrup, allow to coat and reduce slightly.
Crispy biltong
6. Blend the stale bread with the biltong. Add the oil.
7. Fry in a dry pan for 3 to 4 minutes until crispy and golden brown.
Light mousse
8. Whip the very cold cream into soft whipped cream.
9. Fold in the fermented milk with a spatula. Add a pinch of salt. Set aside in a cool place.
Plating
10. Place the warm apricots in a shallow bowl.
11. Add the biltong crisp on top.
12. Add a spoonful of fermented milk mousse. Drizzle with syrup to finish.
Mumm Cordon Rouge
Rooibos and apricot = warm fruitiness that pairs perfectly with the Mumm Cordon Rouge roundness. The biltong adds a salty touch, while the fermented milk mousse refreshes the palate.
An expressive, structured dessert without complex techniques.
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