Shortbread with Valais apricots roasted in thyme and honey and topped with whipped sheep’s milk yoghurt

Shortbread

1. Mix the ingredients together until smooth.

2. Shape into 3mm-thick rounds on an oven-proof tray lined with baking paper.

3. Bake in the oven for 10 minutes at 180°C.

Whipped yoghurt

1. Mix the yoghurt, cream and sugar until smooth.

2. Pour the mixture into a whipping siphon and refill the gas canister.

3. Chill for at least 5 minutes.

Roasted apricots

1. Remove the pits from 10 apricots and cut each half into three slices.

2. Dice the remaining two apricots and set aside.

3. Melt a tablespoon of butter in a pan. Once the pan is hot, add the apricot slices with a sprig of thyme and a tablespoon of honey. Lightly sauté the apricots, but avoid overcooking them to keep their shape. Remove the apricots from the pan and set aside.

4. Melt a teaspoon of butter in the same pan and add the diced apricots, a teaspoon of honey and a sprig of thyme. Leave them to lightly stew before removing from the heat.

To finish

1. Place the shortbread in the middle of a plate and place the apricot slices on top in a rosette, leaving enough space at the centre for the whipped yoghurt.

2. Fill the space in the middle of the shortbread with a generous helping of whipped yoghurt.

3. Top with the diced apricots and a sprig of thyme to garnish.