Apricot Mousse, Cherries, and Lemon Verbena

Adapted by StarChefs.com
June 2010


Whole Wheat Olive Oil Breton: (makes 6 sheet trays)
1.76 kilograms cubed butter
3.94 kilograms all-purpose flour
1.760 kilograms whole wheat flour
1.44 kilograms sugar
7 cups extra virgin olive oil
6 tablespoons fleur de sel
Apricot Chiboust: (makes 2 sheet trays)
1 kilogram apricot purée
1.2 kilograms cream
45 egg yolks
175 grams pastry cream powder
48 grams gelatin sheets
45 egg whites
1.2 kilograms sugar
½ teaspoon salt
Cherry Sorbet: (makes 7 quarts)
1 quart water
1 quart sugar
1 bottle red verjus
1 vanilla bean
1 gallon pitted tart cherries
Lemon Verbena Foam: (makes 3 quarts)
2 liters milk
2 ounces lemon verbena infusion
300 grams sugar
7 grams salt
20 grams powdered gelatin
6 grams xanthum gum
Cherry Brandy Powder: (makes 2 quarts)
2 quarts dextrose
Cherry brandy
Assemble and Serve
Brooks cherries, halved and pitted
¼ teaspoon citric acid


For the Whole Wheat Olive Oil Breton (makes 6 sheet trays)

Put the cubed butter in the bowl of a standing mixer with a paddle attachment. Add the flours and sugar slowly and mix until combined. Turn off the mixer and pull the dough with your hands onto parchment-lined sheet trays. Bake at 325ºF, until lightly golden. Cool and grind in a food processor until all lumps are gone. Return the mixture to the bowl of a standing mixer and blend in the olive oil and salt. Move all of the batter into a mixing bowl and work with hands until pliable. Roll to ¼-inch thick using a sheeter, then cut to desired serving size and freeze. 

For the Apricot Chiboust (makes 2 sheet trays)

Heat the purée, cream, yolks, and pastry cream powder over a double boiler, whisking until it reaches the consistency of curd, then add the gelatin, stir in and set aside. Whisk the egg whites on low. Meanwhile, heat the sugar to 120°C. Add the sugar to the egg whites and continue whisking until they reach a medium peak. Fold the meringue and curd mixtures together and strain. Line the sheet trays with the whole wheat olive oil Breton, then pour 6 quarts of meringue-curd mixture on top of the Breton for each sheet tray. Freeze and cut crème Chiboust into 3-inch by 1-inch portions. 

For the Cherry Sorbet (makes 7 quarts)

Bring the water, sugar, verjus, and vanilla to a boil and cool. Meanwhile, warm the cherries in a saucepan for 5 minutes, then cool. Juice the cherries using a vegetable juicer, then slowly mix the sorbet syrup into the cherry juice until the mixture reads 24 bricks on refractometer. Freeze. 

For the Lemon Verbena Foam (makes 3 quarts)

Bring the milk, lemon verbena, sugar, and salt to a boil over a medium heat in a heavy-bottomed saucepan. Remove from the heat and leave to infuse overnight. Cool over an ice bath. Strain the cooled mixture. Reheat one cup of the lemon verbena mixture and bloom the gelatin in it. Temper the gelatinous lemon verbena and the remaining mixture together, then place in a Vita-Prep. Slowly blend in the xanthum gum a quarter at a time until combined. Strain, portion and freeze. Defrost the mixture the day before needed. Fill an iSi foamer with some of the mixture and charge 3 to 4 times with CO2 every 30 minutes. Store in the refrigerator.

For the Cherry Brandy Powder (makes 2 quarts)

Add the dextrose to a mixing bowl and gradually whisk in the cherry brandy, incorporating the liquid slowly, and whisking in only enough to remove all lumps. Store in the refrigerator. 

To Assemble and Serve

Put a portion of the crème Chiboust on the plate, sprinkle powder over half and allow powder to go onto plate on one side. Sprinkle the pitted cherries with citric acid and sugar to taste. Scoop sorbet on top of the powder. Arrange cherry halves, one on top of crème Chiboust and two other halves on plate. Pipe the verbena foam on the top of crème Chiboust using the foamer, then add a dollop on the plate.