Lako
Makes : 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.
- rok trajanja:
- 3 days
- Conservation:
- +3 Celsius
Containing: 4 Components
Mousseux Orange Blossom
Sastojci: Mousseux Orange Blossom
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300 gmilk
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300 gCream
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16 gGelatin powder 200 bloom
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80 gwater
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500 gCream
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80 gOrange blossom water
Priprema: 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
Sastojci: Apricot Confit
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230 gFresh Apricot
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35 gsugar
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80 gapricot puree
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1/2 spoon(s)vanilla bean
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4 gcorn starch
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8 gwater
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5 gGelatin powder 200 bloom
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20 gwater
Priprema: 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
Sastojci: Almond Streuzel
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200 gBrown sugar
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200 gcold butter
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200 galmond powder
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200 gFlour
Priprema: 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
Sastojci: CARMA Seriz 35% Whipped Ganache
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280 gCHM- N025SERIE6
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180 gCream
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15 gInvert sugar
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15 gGlucose
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490 gCream 35 %
Priprema: 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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