Salad of early summer stone fruits - grilled White peach , Yellow nectarine brunoise , Rainier's Blushed cherry , Stella Dark red cherry , Apricots filled with cream cheese , Honey milk wafers , Lemon & rapeseed oil dressing and micro mint leaves.
The preparation for this dish was relatively simple starting with the cream cheese filled apricots which were done a week in advance. To make these I simply just piped softened cream cheese into the pockets of whole dried pitted apricots, these were then placed into a jar and filled with rapeseed oil with the lid firmly ajar before placing into the fridge to mature. The honey milk wafers were next and to make these I added milk, honey and agar at 1% to a saucepan of which I brought slowly to the simmer, whisking to dissolve the agar this was then taken off the heat and spooned onto trays, 1-2 mm thick and placed in the fridge to set. Once set the milk gel was placed onto a lined flat tray and put into the oven at 120 deg.c. to be de-hydrated. After 40 minutes or so the wafers were crisp and dried and were removed from the oven and set aside to finish drying. The white peach was sliced in 2 mm slithers and grilled ever so quickly on each side in a little butter. The yellow nectarine was washed and skinned before being prepared to a 3mm brunoise.
To plate up I simple arranged the sliced grilled peach to form a circle in the centre of the plate, placing the remaining stone fruit on top with a garnish of micro mint leaves. The fruit was then drizzled with a dressing of lemon juice, palm sugar and rapeseed oil before strategically placing the honey milk wafers amongst the fruit to finish the plate.