Creme brulee
Heat the milk and infuse the vanilla (2), add the cold cream (25 cl), then pour over the blanched egg yolks (130 g) with the powdered sugar ( 130 g), strain and set aside. Bake in glass cups or in flexipan molds at 100°C for 30 minutes.
Apricot compote with lemongrass
Cook together the pitted fresh apricots, the apricots in syrup, 150 g caster sugar, 1 split and scraped vanilla pod and the lemongrass sticks over low heat, vegetable mill (large holes) and add 1 sheet of melted gelatin.
Pistachio Cream Emulsion
Heat the cream (1 litre) with the pistachio paste, infuse the vanilla (3 split and scraped pods), blanch the yolks (240 g) and powdered sugar ( 250 g), cook the whole thing to a tablecloth (85°C), sieve, add the softened and melted gelatin (2 sheets), pour into a siphon and set aside in the cold.
Apricot Crisp
Procedure:Mix the apricot pulp and 100 g of caster sugar, add 50 g of melted butter then 25 g of flour, form tuiles using a chablon and bake in the oven at 170°C for 10 minutes, set aside in a dry place.
Fitting and finishing
Remove the creams from the refrigerator and place the crisp on top, add the apricot compote, dress the pistachio cream emulsion, decorate with an apricot tuile.
