Apricot pate de fruit with rosemary ganache

Pastry recipe
Angela Pinkerton

Angela Pinkerton

Pastry Chef
After graduating with honors at L’Academie de Cuisine’s pastry program in Washington D.C. area in 2005, Angela Pinkerton started her career working at The Ritz Carlton, VA. Once in New York City, Ange...
  1. Apricot Pate de Fruit


    • Frozen fruit purée, sugar added : Apricot - 850 g
    • Water - 765g
    • Sugar - 140g
    • Pectin NH - 24g
    • Sugar - 765g
    • Invert sugar - 208g
    • Glucose - 276g
    • Citric acid - 29g
    • Water - 29g

    Warm puree and water.
    Stir together pectin and smaller sugar.
    Whisk pectin mixture into warm puree mixture.
    Bring up to a boil.
    Add sugar, glucose, and inverted sugar – a small amount at a time – so as not to seize the pectin.
    Bring back to a boil.
    Boil over medium high heat and cook to 104C stir in citric acid- make sure it is fully incorporated.
    Stop cooking at 105° C.
    Turn off heat.
    Pour into a flat, level, parchment lined ½ sheet pan.
    Cool at room temperature.

    In this step

  2. Rosemary Ganache


    • Glucose - 35g

    Bring rosemary cream and glucose to boil and pour over chocolate.
    Let rest for a few minutes to melt.
    Emulsify together with hand blender.
    Pour into a flat ½ sheet pan lined with acetate and sprayed with nonstick cooking spray.
    Chill until just set.

  3. Rosemary cream


    • Crème fraîche - 600g
    • rosemary - 50g

    Steep for 15 min.

  4. Assembly and Cutting

    Use a paper towel to remove any moisture that might have formed on the top of the ganache.
    Do the same for the pate de fruit.
    Invert the pate de fruit onto the ganache.
    Cut with pate de fruit side down into 1/2 “ x ¾” slices.
    Decorate with fresh rosemary flowers or candied rosemary.
    Serve, or store in refrigerator until use.

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