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.