RUGOSO APRICOT DESSERT

Used Cacao Barry products
Extra Brute
Zéphyr™ 34%
Recipes by season

RUGOSO APRICOT DESSERT

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Created by
  • Philippe Bertrand
    Director of Barry Callebaut CHOCOLATE ACADEMY™ France, MOF Chocolatier-Confiseur
Level
level 3
Steps
  1. ALMOND COCOA BISCUIT
  2. MOIST VANILLA INSERT
  3. FRESH APRICOT COMPOTE
  4. RUGOSO RARE CHOCOLATE MOUSSE
  5. DARK GLAZE
Used Cacao Barry products
Extra Brute
Zéphyr™ 34%

ALMOND COCOA BISCUIT

IngredientsPreparation
  • 85g
    butter
  • 135g
    fine sugar
  • 2g
    salt
  • 90g
    egg whites
  • 30g
    caster sugar

MOIST VANILLA INSERT

IngredientsPreparation
  • 110g
    UHT cream
  • 10g
    glucose syrup
  • 1g
    vanilla bean
  • 2g
    gelatin powder (200 Bloom)
  • 10g
    cold water
  • 600g
    cream

FRESH APRICOT COMPOTE

IngredientsPreparation
  • 70g
    fresh mixed apricot puree
  • 40g
    passion fruit puree
  • 375g
    fresh apricot cut into pieces
  • 90g
    caster sugar
  • 6g
    NH pectin

RUGOSO RARE CHOCOLATE MOUSSE

IngredientsPreparation
  • 180g
    milk
  • 90g
    glucose
  • 130g
    caster sugar
  • 600g
    Rugoso
  • 1000g
    whipped cream

DARK GLAZE

IngredientsPreparation
  • 580g
    35% fat liquid cream
  • 290g
    glucose
  • 220g
    Extra Brute
  • 90g
    invert sugar
  • 660g
    caster sugar
  • 320g
    cold water
  • 30g
    gelatin 200 Bloom
  • 180g
    cold water
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