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