by Peter Coucquyt
on August 31, 2017

Poached apricots with Japanese koshian cream and coffee caramel

What do apricots, mascarpone and Japanese koshian all have in common? Benzaldehyde and lactones. The fruity-peach lactone molecules found in apricots are also present in koshian, a traditional sweet red bean paste that we combine with mascarpone for this recipe. The benzaldehyde molecules in mascarpone add both a cheesy-creamy texture and aroma, together with the same nutty notes as in our poached apricots. The koshian-mascarpone cream also contains caramellic-maple notes, which can be found in our coffee caramel and Majii® leaves.

Poached apricots with koshian cream and coffee caramel (4 servings)

Poached apricots

preparation

  • 4 apricots, halved
  • 20 g granulated sugar
  • 10 g muscovado sugar
  • ½ g Madagascar Bourbon vanilla
  • 50 g water
  • 1 fresh lime

In a medium-sized bowl, combine the apricot halves with both sugars, the vanilla, water and lime. Allow to rest overnight. Rest overnight. Bring to a boil and allow cooling.

Transfer the apricot halves along with the syrup to a saucepan and bring to a boil over medium heat. Remove the pan from heat and allow the poached apricots to cool.

Japanese koshian cream

preparation

  • 120 g Japanese koshian (red bean paste)
  • 20 g mascarpone
  • 10 g orange juice
  • 4 g of a gelatin leaf
  • 50 g heavy cream
  • 10 g confectioner's sugar

Soak the gelatin in a bowl of cold water for a few minutes. Meanwhile, spoon 120 grams of koshian into a separate bowl.

Melt the gelatin leaf in the orange juice; pour it over the koshian. Add the mascarpone to the koshian and orange juice, and then stir the mixture until evenly incorporated.

Separately, whip the heavy cream together with the confectioner's sugar. Fold the cream mixture evenly into the koshian and allow to set into desired form.

Coffee caramel

preparation

  • 100 g hot water
  • 3 g ground coffee beans

Grind the coffee beans. To prepare the coffee, pour the hot water over the grinds.

preparation

  • 100 g granulated sugar
  • 20 g water
  • 35 g freshly brewed coffee
  • ⅓ g cocoa powder

Caramelize the sugar in a small saucepan over medium heat, then remove from heat and add 20 grams of water. Stir and let cool, then add 35 grams of freshly brewed coffee. Now stir the Coffee Caramel again and cool completely.

Next, transfer 125 grams of the Coffee Caramel to a separate bowl and stir in the cocoa powder until completely dissolved.

Majii leaves®

preparation

  • 4 Majii leaves®

Julienne the Majii leaves® and set aside.

Spoon the koshian cream onto a plate and arrange the poached apricots. Add a drizzle of the coffee caramel and garnish with the julienned Majii leaves®.

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by Peter Coucquyt
A former Michelin-starred chef, Peter applies his culinary expertise to the science of Foodpairing®, infusing the sensory experiences of aroma, taste and texture into every one of his creations.

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