RUGOSO APRICOT DESSERT

Recipe

Created by

Philippe Bertrand - Director of Barry Callebaut CHOCOLATE ACADEMY™ France, MOF Chocolatier-Confiseur

ALMOND COCOA BISCUIT

Ingredients	Preparation
85g butter 135g fine sugar 2g salt
180g eggs 170g almond powder
90g egg whites 30g caster sugar

MOIST VANILLA INSERT

Ingredients	Preparation
110g UHT cream 10g glucose syrup 1g vanilla bean
2g gelatin powder (200 Bloom) 10g cold water
170g Zéphyr™
600g cream

FRESH APRICOT COMPOTE

Ingredients	Preparation
70g fresh mixed apricot puree 40g passion fruit puree 375g fresh apricot cut into pieces
90g caster sugar 6g NH pectin

RUGOSO RARE CHOCOLATE MOUSSE

Ingredients	Preparation
180g milk 90g glucose 130g caster sugar
600g Rugoso
1000g whipped cream

DARK GLAZE

Ingredients	Preparation
580g 35% fat liquid cream 290g glucose 90g invert sugar
660g caster sugar 320g cold water

30g gelatin 200 Bloom
180g cold water

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