Apricot, Vanilla & Black Pepper
Recipe
![](https://cdn-productdbimages.barry-callebaut.com/sites/bc_productdb_images/files/styles/web_gm_vanhouten-481x481/public/externals/b9b0716fcb798f46b1a3c1bbe282d0dc.jpg?itok=xf0ky6N3)
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. |
Ganache
ingredients | preparation |
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Bring to 60°C |
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Remove from heat and pour over |
Emulsify at 34°C and pipe at 31°C. |
Shell
Spray mold lightly down one side with orange cacao butter. |
Assembly
Pipe Apricot paste into shell. |