Apricot, Vanilla & Black Pepper
Recipe
Apricot Paste
| ingredients | preparation |
|---|---|
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Dehydrate to create an apricot ‘leather’ |
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Heat puree to 60°C |
Add the warm puree to the leather to soften. Mix until leather and puree are completely homogenous. |
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Heat to 40° C. |
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Mix sugar and pectin together. |
Add to puree and mix completely. |
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Add |
Bring to boil and cook to 102°C. |
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Add citric acid to water to dissolve |
Take puree off heat and whisk in citric acid. Let cool. |
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Ganache
| ingredients | preparation |
|---|---|
|
Bring to 60°C |
|
Remove from heat and pour over |
Emulsify at 34°C and pipe at 31°C. |
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Shell
Spray mold lightly down one side with orange cacao butter. |
Assembly
Pipe Apricot paste into shell. |