Gastronomixs

Stone fruit salad with Turkish yoghurt espuma and crispy honey

In this dish we combine the flavours of different stone fruits with the full flavours of Turkish yoghurt and honey. This flavour and structure combination works perfectly but this is a composition with which you can vary endlessly with different components and methods.

Dessert, serves 10

Stone fruit salad with Turkish yoghurt espuma and crispy honey

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Ingredients

2

 

wild peaches

2

 

fresh peaches

5

 

fresh apricots

500

g

apricot coulis

1

 

lime

6

g

gelatin leaves

 

 

honey

 

 

Honny Cress

250

gram

abrikozencoulis (Boiron)

150

gram

suikerwater

1

 

limoen

5

tbsp

Crumiel (crystallised honey by Texturas)

300

g

Turkish yoghurt

200

ml

whipping cream, unsweetened

50

g

sugar water

Preparation method: glazed stone fruit salad
  • Wash the fruit and cut into small pieces without bruising it.
  • Mix the cut fruit and place in a deep serving dish.
  • Soak the gelatin leaves in cold water. Heat a little of the apricot coulis and dissolve the gelatin in it.
  • Mix this with the remaining coulis and pour over the fruit. Ensure that the fruit remains clearly visible.
  • Allow the coulis to set.
Preparation method: Turkish yoghurt espuma
  • Mix the Greek yoghurt with the whipping cream and the sugar water and transfer to a cream whipper.
  • Aerate with one cartridge and store in the refrigerator until needed. 
Preparation method: honey tuiles
  • Sprinkle the Crumiel on a baking tray covered with a silicon mat.
  • Melt in an oven at 160°C for approximately four minutes.
  • Allow to cool and break into pieces.
  • Store in an air-tight container with silicone granules.
Preparation method: apricot sorbet with lime perfume
  • Wash the lime and grate the peel with a microplane grater.
  • Squeeze the juice from the lime and mix this with the zest and other ingredients.
  • Churn into a sorbet in a sorbetière or process in a Frix Air or Pacojet.
Finishing & presentation
  • Pipe a generous amount of yoghurt mousse on the glazed stone fruit.
  • Finish with liquid honey and the honey tuiles.
  • Place a quenelle of apricot sorbet on top and finish with the Honny Cress.

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