Dice the apricots and marinate in the peach liqueur. Finely chop the white couverture and melt it in a bowl in a warm water bath. Then boil the sugar with 100 ml of water and let it cool down. Mix egg yolks and sugar syrup in a round beater. Then whip in a hot water bath with a whisk for 6-8 minutes until creamy and thick. Then beat cold in a cold water bath. Beat 400 ml cream until stiff. Quickly stir first the couverture, then the cream and finally the apricots into the egg yolk mixture. Pour the mixture into a mold lined with cling film. Freeze covered in the freezer overnight.
Cook the raspberries with the raspberry spirit sugar and the vanilla pod for approx. 10 minutes until soft. Then mix with a hand blender to a puree and pass through a fine sieve. Add the mineral water to the finished puree and decorate with mint.
Separate the eggs, beat the egg whites until stiff and refrigerate. Beat the egg yolks with the sugar and cinnamon until frothy and then stir the grated walnuts, the egg yolks and the egg whites and place in a springform pan (28 cm diameter). Bake in the oven at 180 degrees for about an hour. Mix the lemon juice, powdered sugar and rum. Remove the cooled cake from the ring and use a cookie cutter to cut out small tartlets and brush with the powdered sugar syrup.
Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.