Apricot Cremeux

Ricardo Soares

Ricardo Soares

19th January 2011

Apricot Cremeux

BRING TO THE BOIL THE APRICOT PUREE
MEANWHILE WISK THE YOLKS WITH THE SUGAR WITH A HAND WISK...

Ingredients

  • APRICOT PUREE - FROZEN 300 gram
  • BUTTER - LESCURE 250g ROLL 100 gram
  • EGG YOLK - PASTURISED 120 gram
  • GELATINE 8 gram
  • SUGAR CASTOR 90 gram

Method

BRING TO THE BOIL THE APRICOT PUREE
MEANWHILE WISK THE YOLKS WITH THE SUGAR WITH A HAND WISK.
ADD SOME HOT PUREE TO THE YOLKS AND POUR THE MIX BACK TO THE PAN AND COOK LIKE A CREME ANGLAISE.
ADD THE SOAKED GELATINE.COOL DOWN TO THE TEMPERATURE OF 40C.
THEN ADD THE SOFT BUTTER AND BLEND WITH A HAND BLENDER.
POUR THE MIX IN A TRAY LINED WITH SILICON PAPER ON A 5MMN THICKNESS.
KEEP IN THE FREEZER.

In these challenging times…

The Staff Canteen team are taking a different approach to keeping our website independent and delivering content free from commercial influence. Our Editorial team have a critical role to play in informing and supporting our audience in a balanced way. We would never put up a paywall and restrict access – The Staff Canteen is open to all and we want to keep bringing you the content you want; more from younger chefs, more on mental health, more tips and industry knowledge, more recipes and more videos. We need your support right now, more than ever, to keep The Staff Canteen active. Without your financial contributions this would not be possible.

Over the last 12 years, The Staff Canteen has built what has become the go-to platform for chefs and hospitality professionals. As members and visitors, your daily support has made The Staff Canteen what it is today. Our features and videos from the world’s biggest name chefs are something we are proud of. We have over 500,000 followers across Facebook, Twitter, Instagram, YouTube and other social channels, each connecting with chefs across the world. Our editorial and social media team are creating and delivering engaging content every day, to support you and the whole sector - we want to do more for you.

A single coffee is more than £2, a beer is £4.50 and a large glass of wine can be £6 or more.

Support The Staff Canteen from as little as £1 today. Thank you.