APRICOT JAM

• Wash the apricots, remove the stones and roughly chop the fruit.
• Place the apricots in a saucepan with the lemon juice and bring to the boil.
• Stir in the preserving sugar.
• Simmer for 3 minutes, stirring continuously to prevent the mixture from catching.
• Blend the cooked apricots until completely smooth.
• Strain the jam if a finer texture is desired.
• Pour immediately into sterilised jars and seal tightly. Allow to cool and reserve until required.

BRIOCHE

• Place the flour, milk, fresh yeast, sugar, egg yolks and whole eggs in the bowl of a stand mixer.
• Knead until the ingredients come together into a firm, uniform dough.
• Cover the dough and leave to rise for 30 minutes.
• Return the dough to the mixer.
• Cut the cold butter into cubes and gradually incorporate it into the dough, allowing each addition to combine before adding more.
• Add the salt and continue kneading until evenly incorporated.
• Divide the finished dough into 650 g. portions.
• Shape each portion tightly to create surface tension and place into brioche moulds.
• Leave the shaped brioche to rise again.
• Bake at 180°C for 30 to 45 minutes, depending on the size of the mould.
• Remove from the moulds and allow to cool.
• Before plating, cut the brioche into slices and toast until lightly golden.

PARMIGIANO REGGIANO ESPUMA

• Place the cream and milk in a saucepan and heat gently.
• Gradually add the Parmigiano Reggiano, stirring continuously as it melts into the liquid.
• Transfer the mixture to a Thermomix.
• Cook at 80°C for 10 minutes using the stirring setting.
• Gradually add xanthan gum until the desired consistency is reached.
• Season with pepper.
• While still hot, transfer the mixture to an iSi siphon.
• Charge with one cream charger.
• Keep the siphon warm until ready to serve.

PARMIGIANO REGGIANO CRISPS

• Finely grate the Parmigiano Reggiano and place it in a heatproof container.
• Pour the boiling water over the cheese.
• Stir until the Parmigiano Reggiano has melted and formed a smooth mixture.
• Strain the mixture and press firmly to remove as much excess liquid as possible.
• Place the cheese mixture between two silicone baking mats.
• Roll out evenly to approximately 1 mm thickness.
• Dry in the oven at 90°C for 1 hour.
• Remove from the oven and break into the desired shapes.
• Heat the frying oil to 170°C.
• Deep-fry the dried pieces until crisp and puffed.
• Remove from the oil, drain on kitchen paper and allow to cool completely.

PICKLED APRICOTS

• Wash and pit the apricots.
• Cut each apricot into six wedges and place them in a heatproof bowl.
• Combine the sweet sushi su, rice vinegar, water, sugar, salt and Tajín in a small saucepan.
• Bring the pickling liquid to the boil.
• Gradually add xanthan gum as needed to lightly thicken the liquid.
• Pour the hot pickling liquid directly over the cold apricot wedges.
• Cover the bowl with cling film and leave the apricots to infuse.
• Remove the apricots from the pickling liquid before plating.