Creating contrast can turn patisseries and desserts into irresistible delights. In this case intense dark chocolate is combined with sweet and sour apricots. Their fruity, acid flavours highlight the sweeter notes, even when the use of sugar in the recipe has been minimised.Creating contrast can turn patisseries and desserts into irresistible delights. In this case intense dark chocolate is combined with sweet and sour apricots. Their fruity, acid flavours highlight the sweeter notes, even when the use of sugar in the recipe has been minimised.Creating contrast can turn patisseries and desserts into irresistible delights. In this case intense dark chocolate is c...
Apricot sponge
Sastojci: Apricot sponge
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5.3 ozapricot pulp
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2.1 ozsugar
Priprema: Apricot sponge
Bring to the boil (103°C).
Sastojci: Apricot sponge
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4.4 ozegg yolks
Priprema: Apricot sponge
Pour on the apricot mixture while beating.
Sastojci: Apricot sponge
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2.1 ozflour
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2.1 ozcornflour
Priprema: Apricot sponge
Sieve and fold in with a spatula.
Sastojci: Apricot sponge
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5.3 ozegg white
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1.4 ozsugar
Priprema: Apricot sponge
Beat until firm and fold in delicately.
Sastojci: Apricot sponge
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1.8 ozapricot marmelade
Priprema: Apricot sponge
Mix in.
Pour in Flexipan® moulds of 16 cm Ø and bake at 190°C for about 15 min.
Apricot compote
Sastojci: Apricot compote
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7.1 ozapricot cubes
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1.1 ozsugar
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1 pod(s)Vanilla
Priprema: Apricot compote
Bring to the boil briefly to form a compote (avoid cooking for too long - it still needs to contain apricot parts).
Sastojci: Apricot compote
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0.2 ozrehydrated gelatin
Priprema: Apricot compote
Add and mix in.
Pour in Flexipan® moulds of 16 cm Ø and freeze.
Fortina crémeux
Sastojci: Fortina crémeux
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10.6 ozcream
Priprema: Fortina crémeux
Bring to the boil.
Sastojci: Fortina crémeux
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1.1 ozsugar
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3.2 ozegg yolks
Priprema: Fortina crémeux
Beat together and pour the cream over it. Heat further to 85°C while stirring continuously.
Sastojci: Fortina crémeux
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5.3 ozCHD-Q6539FORNV
Priprema: Fortina crémeux
Pour the anglaise over the chocolate and mix until homogeneous. Leave to cool. Pour in Flexipan™ moulds of 16 cm Ø and freeze.
White chocolate vanilla bavarois
Sastojci: White chocolate vanilla bavarois
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6.2 ozmilk
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1.2 ozegg yolks
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3.7 ozsugar
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1 pod(s)Vanilla
Priprema: White chocolate vanilla bavarois
Cook at 85°C into crème anglaise, and sieve.
Sastojci: White chocolate vanilla bavarois
Priprema: White chocolate vanilla bavarois
Pour the anglaise over the chocolate and Mycryo® mix and mix thoroughly. Leave to cool to 35°C.
Sastojci: White chocolate vanilla bavarois
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1.5 lbwhipped cream
Priprema: White chocolate vanilla bavarois
Fold in.
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