Verrine Luberone
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Good to go
Savor the artistry of Apricot Confit and Orange Blossom, where passion and creativity come together.
- Level:
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Easy
- Makes:
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15 Verrines
- Shelf life:
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3 days
- Conservation:
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+3 Celsius
Mousseux Orange Blossom
Ingredients: 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
Preparation: 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
Ingredients: 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
Preparation: 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
Ingredients: 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
Preparation: 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
Ingredients: 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 %
Preparation: 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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