Poached apricots with fresh turmeric, two-carrot cream and sorbet

By Olivier Giraudet, Le Laurier Fleuri – Vertou

For 4

Ingredients :

8 apricots
4 orange carrots and 4 yellow carrots
40 g (1.4 oz.) fresh turmeric
300 g (10.5 oz.) sugar
Sponge cake (10 cm [4 in.] in diameter)
Meringues

• Pit the apricots and poach them in a syrup (1 l [34 fl. oz.] water, 200 g [7 oz.] sugar, 40 g [1.4 oz.] chopped turmeric).
• Cook the yellow and orange carrots separately in 500 ml [17 fl. oz.] water with 50 g (1.8 oz.) sugar.
• Blend the carrots separately until each purée is smooth and uniform.
• Place the sponge cake in the middle of the plate. Pipe dots of carrot purée using a pastry bag and place cold apricots on top. Serve with an apricot sorbet.
• Garnish with crispy meringues.