Εύκολο
Φτιάχνει: 15 Verrines
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Good to go
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Good for freezing
Savor the artistry of Apricot Confit and Orange Blossom, where passion and creativity come together.Savor the artistry of Apricot Confit and Orange Blossom, where passion and creativity come together.
- Διάρκεια ζωής:
- 3 days
- Conservation:
- +3 Celsius
Περιέχει: 4 Συστατικά
Mousseux Orange Blossom
Συστατικά: Mousseux Orange Blossom
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10.6 ozmilk
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10.6 ozCream
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0.6 ozGelatin powder 200 bloom
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2.8 ozwater
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1.1 lbCream
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2.8 ozOrange blossom water
Προετοιμασία: Mousseux Orange Blossom
- Combine the gelatin and water.
- Warm up the cream and milk.
- Add the gelatin and the orange blossom water.
- Let the mix to nearly set then fold the cream.
Apricot Confit
Συστατικά: Apricot Confit
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8.1 ozFresh Apricot
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1.2 ozsugar
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2.8 ozapricot puree
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1/2 spoon(s)vanilla bean
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0.1 ozcorn starch
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0.3 ozwater
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0.2 ozGelatin powder 200 bloom
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0.7 ozwater
Προετοιμασία: Apricot Confit
- Combine the gelatin with the water.
- Mix the starch with the water.
- Cut the apricots into large pieces.
- Combine half of the apricots with the puree, vanilla and sugar.
- Bring it to a boil, add the starch and cook for a few minutes.
- Add the gelatin and the rest of the apricots.
- Reserved in the fridge.
Almond Streuzel
Συστατικά: Almond Streuzel
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7.1 ozBrown sugar
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7.1 ozcold butter
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7.1 ozalmond powder
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7.1 ozFlour
Προετοιμασία: Almond Streuzel
- Combine all together in the mixer until you have a dough.
- Roll between 2 sheets of paper and reserve in the fridge.
- Cut into cubes and bake at 150 Celsius until golden brown.
CARMA Seriz 35% Whipped Ganache
Συστατικά: CARMA Seriz 35% Whipped Ganache
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9.9 ozCHM- N025SERIE6
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6.3 ozCream
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0.5 ozInvert sugar
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0.5 ozGlucose
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1.1 lbCream 35 %
Προετοιμασία: CARMA Seriz 35% Whipped Ganache
- Melt the chocolate.
- Boil the cream with the glucose and the inverted sugar.
- Pour it on top of the melted chocolate and mix.
- Add the cold cream.
- Reserve 6 hours minimum in the fridge.
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