Apricot monoportion
Recipe for Six portions
For the crispy base
ingredients :
- 100 g Gold Chocolate
- 10 g Cocoa butter
- 20 g Butter
- 10 g Rice crisps
process :
Melt the chocolate and cocoa butter together in a microwave. Add the butter and rice crisps.
For the apricot insert
ingredients :
- 345 g SICOLY® no added sugar apricot purée
- 75 g Caster sugar
- 4,5 g Agar agar
- 4,5 g Gelatin sheets bronze
- 150 g Sicoly® apricot halves
process :
Heat the SICOLY® apricot purée to 40-50°C. Mix agar agar and caster sugar together and then add it to the purée. Bring to boil and add the gelatine.
Add the chopped SICOLY® apricot halves and pour into silicon moulds.
For the apricot stone mousse
ingredients :
- 120 g 3% fat milk
- 12 Apricot stones
- 20 g Caster sugar
- 30 g Egg yolk
- 1 Gelatine leaf
- 200 g Velvet chocolate
- 450 g Whipped cream 35%
process :
Crush the apricot stones. Add into the milk and bring to a boil. Infuse for 30 minutes. Strain and add the caster sugar and egg yolks. Heat to 82°C.
Add the gelatin and strain over the chocolate. Cool down to 35°C and add the cream, previously whipped into soft peaks.
For the apricot gel
ingredients :
- 300 g SICOLY® no added sugar apricot purée
- 40 g Caster sugar
- 20 g GelCrem cold (Sosa)
process :
Bring the SICOLY® apricot purée and sugar to a boil.
Leave to cool down and mix with the Gelcrem.
Finishes
Decorate with orange chocolate petals to create a flower shape.
Thinly slice some apricots and place them on a plastic rhodoid sheet. Freeze. Once set, cut out a strip and place around the apricot stone mousse.