CROQ’GAVOTTES

- Heat the isomalt and add the broken Gavottes. Stir with a spatula and leave to cool on a silicone sheet, then grind in a food mixer. - Make a 10cm x 3cm rectangular hollow and sprinkle the contents obtained in this shape (on a sheet of baking paper) making 3 (very thin) rectangles per person. - Bake at 170 °C until light golden and cool.

APRICOT PASTRY

- Wash and stone the apricots; keep one to cut into raw squares for the garnish. Break the stones to remove the kernel and add to the apricot segments. - Add sugar and cook with a lid for 5 minutes, then bind with the agar agar and pour into a rectangular mould (so as to be able to cut slivers into the preparation at a later stage). Leave to cool.

BASIL CREAM

- Cream the egg yolks with the sugar. - Add the cornflour and pour the boiling cream infused with basil and mix. - Cook as for a custard sauce then add to the gelatin (previously softened) and blend. - Pass through a chinois sieve and cool. - Finally, add the whipped cream and leave to set in the fridge.

PRESENTATION

- Arrange a slice of Croq’Gavottes on a plate and cut a slice of apricot pastry. - Add another slice of Croq’Gavottes. - Using a piping bag (with a large nozzle) arrange the basil cream lengthwise. - Add a final slice of Croq’Gavottes. Add the apricot salad (finely diced) seasoned with basil and olive oil.