
Apricot, Vanilla & Black Pepper

Apricot Paste
Ingredients | Preparation |
---|---|
| Dehydrate to create an apricot ‘leather’ |
| Heat puree to 60°C |
Add the warm puree to the leather to soften. Mix until leather and puree are completely homogenous. | |
Heat to 40° C. | |
| Mix sugar and pectin together. |
Add to puree and mix completely. | |
| Add |
Bring to boil and cook to 102°C. | |
| Add citric acid to water to dissolve |
Take puree off heat and whisk in citric acid. Let cool. |
Ganache
Ingredients | Preparation |
---|---|
| Bring to 60°C |
| 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. |