Sakura Cress - apricot - pea - coffee

• 250 g Apricot
• 185 g White sugar
• 15 ml Lime juice
• 2,5 g HM pectin
• 50 g Water
• 65 g Wheat flour
• 35 g Hazelnut, grounded
• 40 g Butter
• 15 g Brown sugar
• 1 g Coffee, freshly ground
• 200 g Pea, cooked
• 2 leaf Mint
• Sakura Cress®

• Halve the apricots and remove the pit.
• Mix Apricot, 175 g White sugar, Lime juice, HM pectin, and Water.
• Bring to a boil. Allow at least 5' cooking. Mix.
• Blend all ingredients except the ground coffee, mint, and pea, until you obtain a crumble structure.
• Bake light brown in a preheated oven at 180°C.
• Add the ground coffee and let cool.
• Mix the peas with mint leaves. If necessary pass through a sieve.

Source: Foodpairing