- 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.
Small Contribution. Big Impact.
The Staff Canteen has always been more than a website—it’s a community, built by and for hospitality. We share the wins, the challenges, the graft, and the inspiration that keeps kitchens alive.
We believe in staying open to everyone, but creating this content takes real resources. If you’ve ever found value here—whether it’s a recipe, an interview, or a laugh when you needed it most—consider giving just £3 to keep it going.
A little from you keeps this space free for all. Let’s keep lifting the industry, together.
