Verrine Luberone

Verrine Luberone
Easy
Makes: 15 Verrines
  • Good to go
  • 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.
Shelf life:
3 days
Conservation:
+3 Celsius
Containing: 4 Components
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Mousseux Orange Blossom

Ingredients

  • 10.6 oz
    milk
  • 10.6 oz
    Cream
  • 0.6 oz
    Gelatin powder 200 bloom
  • 2.8 oz
    water
  • 1.1 lb
    Cream
  • 2.8 oz
    Orange blossom water

Preparation

  1. Combine the gelatin and water.
  2. Warm up the cream and milk.
  3. Add the gelatin and the orange blossom water.
  4. Let the mix to nearly set then fold the cream.

Apricot Confit

Ingredients

  • 8.1 oz
    Fresh Apricot
  • 1.2 oz
    sugar
  • 2.8 oz
    apricot puree
  • 1/2 spoon(s)
    vanilla bean
  • 0.1 oz
    corn starch
  • 0.3 oz
    water
  • 0.2 oz
    Gelatin powder 200 bloom
  • 0.7 oz
    water

Preparation

  1. Combine the gelatin with the water.
  2. Mix the starch with the water.
  3. Cut the apricots into large pieces.
  4. Combine half of the apricots with the puree, vanilla and sugar.
  5. Bring it to a boil, add the starch and cook for a few minutes.
  6. Add the gelatin and the rest of the apricots.
  7. Reserved in the fridge.

Almond Streuzel

Ingredients

  • 7.1 oz
    Brown sugar
  • 7.1 oz
    cold butter
  • 7.1 oz
    almond powder
  • 7.1 oz
    Flour

Preparation

  1. Combine all together in the mixer until you have a dough.
  2. Roll between 2 sheets of paper and reserve in the fridge.
  3. Cut into cubes and bake at 150 Celsius until golden brown.

CARMA Seriz 35% Whipped Ganache

Ingredients

  • 9.9 oz
    CHM- N025SERIE6
  • 6.3 oz
    Cream
  • 0.5 oz
    Invert sugar
  • 0.5 oz
    Glucose
  • 1.1 lb
    Cream 35 %

Preparation

  1. Melt the chocolate.
  2. Boil the cream with the glucose and the inverted sugar.
  3. Pour it on top of the melted chocolate and mix.
  4. Add the cold cream.
  5. Reserve 6 hours minimum in the fridge.

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