Aury

Bring the milk, coffee and glucose to the boil. Add the powdered gelatine and filter the mixture onto the chocolate. Mix well until the texture is shiny and pliable. Pour in the cream and continue to mix. Cover with some cling film and leave to set overnight. The next day, whip in the stand mixer using the leaf attachment and use a pastry bag to prepare the plate.

Whip separately the yolks and sugar and the egg whites and sugar. Combine the two mixtures, alternating with the sieved powders. Mix a small part of melted butter with the mixture and combine. Spread onto a sheet of baking paper and bake at a temperature of 170°C for 12 minutes.

Heat the apricot puree with the sugar. Add the rehydrated gelatine and pour into the mould.

Prepare a basic 2:1 syrup, with two parts sugar and one part water, and then leave to cool. Clean the apricots, cut in half and remove the stone. Place into vacuum-sealed bags with the syrup and vanilla. Steam at a temperature of 55°C for 30 minutes, cool in iced water, and then steam for another 15/20 minutes at a temperature of 84°C (depending on the size and maturity of the fruit). Cool and store in the fridge.

Put the water and castor sugar into a small saucepan. Boil at a temperature of 118°C. Heat the dried fruit to a temperature of 60/70°C and add it to the syrup. Stir until the sugar becomes white and sandy. Spread out onto a sheet of baking paper and leave to cool at room temperature. Once cool, store in a sealed container away from sources of humidity.