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Grilled Apricot plated dessert with chocolate and yeast mousse by Alexander Fink

January 28, 2022
Grilled Apricot plated dessert with chocolate and yeast mousse by Alexander Fink
Alexander Fink
Apricot gel, dill oil, cornflakes milk, yeast crème, apricot leaves, chocolate mousse, apricot sorbet, grilled apricots, cornflakes crumble

Hailing from beautiful Bavaria, as he defines it, Alexander Fink perfectly represents that vocational and inevitable transition from savory to sweet cuisine that many young chefs experience. Fink builds scenes of nature on his plates, with all its freshness and liveliness, playing with an infinity of small elements that make up a beautiful gastronomic landscape. It is what we could see in his article from so good #26 from where this Apricot plated dessert came. The chef introduces himself his creation:

My colleagues in the warm kitchen have inspired me to create the apricot dessert, because they’re currently grilling and experimenting a lot with Binchotan charcoal. The combination of these smoky aromas, apricot and thyme, that I have eaten in a similar fashion in the Arabic area, is very exciting! This led to the mix with the Kalingo coating from Valrhona, that perfectly harmonizes with the apricot, the yeast mousse, the different elements of cornflakes and the herbal dill oil.


Apricot gel

  • 750 g apricot juice
  • 75 g sugar
  • 14 g agar agar
  • salt, vanilla bean, fresh thyme

Bring all ingredients to a boil and cool completely before blending into a smooth gel.

Dill oil

  • 160 g dill
  • 60 g spinach
  • 400 ml vegetable oil

Mix all together in the Thermomix for a few minutes at 60°C. Strain it through a sieve and cool it down directly over ice water.

Cornflakes milkApricot by Alexander Fink

  • 250 g cornflakes
  • 1000 ml milk

Roast the cornflakes for about 20 minutes at 175ºC until the color turns into a light brown. Add the hot milk and let it sit for 2 hours. Strain it through a sieve.

  • 400 ml cornflakes milk base
  • 400 ml cream
  • 50 g sugar
  • vanilla bean, salt

Put all together in a vacuum bag and let it sit overnight in the refrigerator. Thicken it with about 0.2% xanthan and strain it through a sieve.

Yeast crème

  • 400 g milk
  • 120 g egg yolks
  • 180 g butter
  • 100 g Valrhona Dulcey chocolate
  • 14 g pectin NH nappage
  • 80 g sugar
  • 200 g heavy cream
  • 20 g fresh yeast

Heat the milk, egg yolks, pectin, sugar, heavy cream and yeast in the Thermomix to 85°C. Add the chocolate and finally add the butter at about 35°C.

Apricot leaves

Check out the recipe in so good #26

Kalingo 65% chocolate mousse

Check out the recipe in so good #26

Chocolate spray mixture for the mousse

  • 250 g Valrhona Kalingo 65% chocolate
  • 250 g cocoa butter

Melt everything in a bowl.

Apricot sorbetApricot by Alexander Fink

Check out the recipe in so good #26

Grilled apricots

  • Apricots, thyme, honey, lime juice

Grill the apricots over binchotan coal on a Konro grill. Make a nice smokey apricot compote out of them and use it also for the sorbet.

Cornflakes crumble

Check out the recipe in so good #26


Put a bit of the grilled apricots compote and yeast crème in the middle of the plate. Cover it with the cornflakes crumble. On top, place the sprayed chocolate mousse and the apricot sorbet rose. Decorate with the apricot leaves, some aerated chocolate, the apricot gel and some herbs and flowers. Put some dill oil to the cornflakes milk and serve in front of the guest.


Discover the complete recipe and these other signature desserts by Alexander Fink in so good #26

Get the complete recipe at So Good #26
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