RUGOSO APRICOT DESSERT

RUGOSO APRICOT DESSERT

Created by

  • Philippe Bertrand - Director of Barry Callebaut CHOCOLATE ACADEMY™ France, MOF Chocolatier-Confiseur
level 1

Recipe components

ALMOND COCOA BISCUIT

IngredientsPreparation
  • 3g
    salt
  • 150g
    butter
  • 240g
    fine sugar
  • 160g
    egg whites
  • 48g
    caster sugar

MOIST VANILLA INSERT

IngredientsPreparation
  • 320g
    UHT cream
  • 15g
    glucose syrup
  • 3g
    vanilla bean
  • 6g
    gelatin powder (200 Bloom)
  • 36g
    cold water
  • 600g
    cream

FRESH APRICOT COMPOTE

IngredientsPreparation
  • 70g
  • 40g
    passion fruit puree
  • 375g
  • 90g
    caster sugar
  • 6g
    NH pectin

RUGOSO RARE CHOCOLATE MOUSSE

IngredientsPreparation
  • 60g
    milk
  • 30g
    glucose
  • 44g
    caster sugar
  • 360g
    whipped cream

DARK GLAZE

IngredientsPreparation
  • 330g
    caster sugar
  • 160g
    cold water
  • 290g
    35% fat liquid cream
  • 145g
    glucose
  • 45g
    invert sugar
  • 15g
    gelatin 200 Bloom
  • 90g
    cold water