Preparation time: 20 minutes
Baking time: 90 minutes + 12 minutes
 

Cheesecake

1. Combine the mascarpone, fresh cheese, sugar and flour, then the egg and half yolk.
2. Heat the cream and dissolve the gelatin in it.
3. Combine the mixtures and bake in a 90° C (180° F) oven for 90 minutes.

Glaze

1. Heat the cream, syrup and vanilla seeds and blend in the gelatin.
2. Dip the cheesecake in the glaze with a skimmer.

Short crust

1. Combine the ingredients in the order given.
2. Spread the dough onto a baking sheet lined with parchment and bake at 150° C (300° F) for 12 minutes.

Cooking the apricots

1. In a sauté pan, melt the salted butter with a sprig of rosemary.
2. Add the halved pitted apricots and sprinkle with the sugar.
3. Caramelize, then turn to glaze with the juices. Reduce the pan juices.

Assembly

1. Cut the short pastry into rounds.
2. Place the rounds onto plates, with the cheesecake on top. Arrange the apricots around.
3. Top with a scoop of apricot sorbet.
4. Drizzle the reduced apricot juice around the perimeter.