Apricot Pyramid with Yoghurt and Vanilla Espuma

Preparation of the Apricot Pyramid:

1. Break the croissants and white bread into small pieces and mix with 60 g of the powdered sugar, one vanilla pod and the almond flakes.
2. Add 100 g of the steamed apricot chunks and the apricot jam, then transfer to a mould.
3. Whisk three of the egg yolks with 125 ml of the heavy cream and 125 ml of the milk, and pour over the mixture.
4. Bake in the oven at 170°C for about 30 minutes, until golden.

Preparation of the Apricot Glaze:

1. Mix 400 g of the apricots with 60 g of the powdered sugar, the rum and the lemon juice.
2. Boil until soft, then purée finely in a blender.

Preparation of the Yoghurt and Vanilla Espuma:

1. Mix 25 ml of the milk with three of the egg yolks.
2. Bring 100 ml of the milk, 125 ml of the heavy cream, one vanilla pod and the sugar to a simmer in a pot, cooking until it thickens (test by coating the back of a spoon).
3. Stir until cold, then fold in the yoghurt.
4. Pour the mixture through a fine sieve into a 0.5 L cream whipper, charge with one N2O cream charger, and shake vigorously. Chill in the refrigerator for 1–2 hours.

To serve: spread the apricot glaze on a plate and arrange the baked pyramid with the espuma dispensed directly from the whipper.