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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10.6 ozmilk
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10.6 ozCream
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0.6 ozGelatin powder 200 bloom
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2.8 ozwater
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1.1 lbCream
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2.8 ozOrange 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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8.1 ozFresh Apricot
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1.2 ozsugar
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2.8 ozapricot puree
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1/2 spoon(s)vanilla bean
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0.1 ozcorn starch
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0.3 ozwater
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0.2 ozGelatin powder 200 bloom
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0.7 ozwater
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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7.1 ozBrown sugar
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7.1 ozcold butter
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7.1 ozalmond powder
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7.1 ozFlour
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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9.9 ozCHM- N025SERIE6
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6.3 ozCream
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0.5 ozInvert sugar
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0.5 ozGlucose
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1.1 lbCream 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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