When I go to the farmers’ markets in summer and see all the bounty, I start asking myself, “What can work with what?” and “What would balance that fruit?” Apricots and peppermint are both refreshing flavors. In this dessert, the mint livens the apricot, providing an herbal contrast to the natural sweetness of the fruit.

　　

Ingredients

serves 4 to 6 on it¿s own or 8 as part of fourplay

　　

For the Gelée

Packed 1 1/2 cups (60g) fresh black peppermint leaves

　　6 tablespoons (105g) Simple Syrup (page 184)

　　6 tablespoons (90g) water

　　1 1/4 teaspoons powdered gelatin (or 5.6g sheet gelatin; see page 276)

　　

For the Panna Cotta

3 tablespoons plus 1 teaspoon (40g) sugar

　　1 teaspoon powdered gelatin (or 4.5g sheet gelatin; see page 276)

　　1 cup (250g) apricot puree (see page 276)

　　1/2 cup (120g) whole milk

　　1/2 cup (120g) heavy cream

　　

To Serve

Apricot Sauce (page 271)

　　Fresh black peppermint leaves, thinly sliced (optional)

　　

For the Gelée

Step 1

Set up a bowl of ice water.

　　

Step 2

Bring a saucepan of water to a boil. Blanch the peppermint for 15 seconds, drain, and shock it in the ice water. Drain again and squeeze all the water out of the mint.

　　

Step 3

Put the mint in a blender with the simple syrup and the 6 tablespoons water. Blend at high speed for at least 1 minute to make a smooth puree. Strain through a fine strainer, pressing hard on the solids to get out all the mint syrup.

　　

Step 4

Put about 2 tablespoons of the mint syrup in a small glass bowl and sprinkle the gelatin over the top. Let sit for at least 1 minute to soften. Microwave for 30 seconds or heat gently in a saucepan until melted. Add the gelatin to the rest of the syrup and mix well. Divide the gelée among four 6-ounce ramekins, six 4-ounce custard cups, or 8 small glasses and refrigerate until set, at least 2 hours. (For the photograph, I poured the gelée into tall shot glasses and leaned them on their sides in an egg carton while the gelée set.)

　　

For the Panna Cotta

Step 5

Mix the sugar and gelatin together in a small bowl.

　　

Step 6

Put the apricot puree, milk, and cream in a small saucepan and bring to a boil over medium heat. Turn off the heat and whisk in the sugar and gelatin, stirring for at least 1 minute.

　　

Step 7

Let the panna cotta mixture cool to room temperature.

　　

Step 8

Pour the panna cotta over the peppermint gelée, dividing it evenly and leaving a little room at the top of each. Refrigerate overnight to set.

　　

To Serve

Step 9

Spoon a layer of apricot sauce over the panna cotta and garnish with some mint, if you want.

　　Reprinted with permission from Dessert Fourplay: Sweet Quartets from a Four-Star Pastry Chef by Johnny Iuzzini and Roy Finamore. Copyright © 2008 by Johnny Iuzzini and Roy Finamore. Published by Crown Publishing. All Rights Reserved.Johnny Iuzzini,, executive pastry chef of the world-renowned Jean Georges restaurant in New York City, won the award for Outstanding Pastry Chef from the James Beard Foundation in 2006. This is his first book.Roy Finamore, a publishing veteran of more than thirty years, has worked with many bestselling cookbook authors. He is the author of three books: One Potato, Two Potato; Tasty, which won a James Beard Foundation award; and Fish Without a Doubt.__