Roasted apricot, Cointreau cream and Granny Smith apple

(For 4 portions)

• 8 Aikiba Leaves
• 2 apricots  
• ½ papaya   
• 140g Granny Smith apple puree 
• 40g apricot puree 
• 1 Granny Smith apple
• lemon juice of ½ lemon
• 100g double cream
• 5ml Cointreau 
• 2 tsp icing sugar
• 15g crushed meringue     

• Cut the apricots into two, remove the stones and sprinkle some icing sugar on the flat sides.
• Using a non-stick frying pan, sear the apricot flat side down until the icing sugar has caramelised. Transfer to a baker tray and finish to cook in an oven on 220℃ for 10 to 12 minutes. 
• Make 4 strips out of the papaya and steam them for 3 to 4 minutes.
• Make some fine julienne out of the Granny Smith apple and squeeze the lemon on top, the juice will stop the apple from turning brown.
• Pour the double cream in a bowl with the rest of the icing sugar and the Cointreau, whip until firm and transfer into a piping bag.
• Pipe the cream in the cavity of each apricot and arrange the Granny Smith apple julienne on top.
• Pour the Granny Smith apple puree on the bottom of the plate, add the papaya, the filled apricot, the crushed meringue and a drizzle of apricot puree.
• Finish with Aikiba Leaves and serve.

Recipe: Franck Pontais