Apricot dream

Pastry recipe
Fabian Rimann

Fabian Rimann

Confectioner & chocolate maker
Fabian RIMANN Fabian Rimann was born and raised in Ennetbaden (Canton of Argau, Switzerland). After a post graduate apprenticeship as a baker / pastry chef, he trained to become a confectioner. Early ...
  1. 1 - APRICOT/ALMOND BROWNIES

    Ingredients

    • Frozen fruits IQF : Apricot halves - 150 g
    • Frozen fruit purée 100% : Lemon - 13 g
    • Egg yolk - 135 g
    • crystal sugar - 112 g
    • Melted butter - 45 g
    • Almond powder - 180 g
    • Pistachios - 50 g
    • Egg white - 135 g
    • crystal sugar - 112 g
    • Baking powder - 4g

    Beat the egg yolks with the granulated sugar to obtain a foamy mixture. Pour in all the ingredients except egg whites and granulated sugar and mix. Whisk the egg whites with the granulated sugar until firm and carefully fold into the mixture. Spread this mixture on a metal sheet covered with a pastry sheet and cook in the oven at a low temperature.

    In this step

    IQF_Abricot77_RVB-150dpi-697x697
    Frozen whole fruit and pieces IQF
    PuréeSurgelée_CitronJaune-RVB-150dpi-697x697
    Frozen fruit purées
  2. 2 - SPICED SAUCE

    Ingredients

    • Sugar - 45 g
    • crystal sugar - 100 g
    • Vanilla pods - 1
    • Pectin NH
    • Orange Juice - 500g
    • Star anise - 1

    Boil all the ingredients together and leave to reduce for two minutes.

  3. 3 - APRICOT ICE CREAM

    Ingredients

    • Frozen fruit purée, sugar added : Apricot - 1kg
    • Glucose - 83 g
    • Stabilizer - 8 g
    • Invert sugar - 33 g
    • crystal sugar - 193 g
    • Water - 350 g

    Boil the mixture except for the fruit puree. When the mixture has cooled, incorporate the fruit and place in the freezer.

    In this step

  4. 4 - APRICOT JELLY

    Ingredients

    • Frozen fruit purée, sugar added : Apricot - 84 g
    • yellow pectin - 7 g
    • crystal sugar - 19 g
    • Water - 56 g
    • crystal sugar - 131 g
    • Glucose - 66 g
    • Apricot Wallis (dices) - 150 g
    • Citric acid - 5 g

    Make the ribbon of yellow pectin and the granulated sugar into a dry mix. Add the apricot puree and water and boil briefly. Cut the apricots into small dice and boil them with the glucose and the rest of the granulated sugar. Add the citric acid and divide equally between Silpat moulds. Leave to cool.

    In this step

  5. Vanilla sauce

    Ingredients

    • crystal sugar - 50 g
    • Sugar syrup: - 600 g
    • Gelatin - 1 g
    • Vanilla pods - 2
    • Galliano (vanilla liqueur) - 100 g

    Melt and lightly brown the granulated sugar in a pan and cool by pouring in the syrup. Infuse the vanilla pod and leave to reduce. Add the softened gelatine and when it has cooled a little, add the vanilla liqueur. Fill the glasses.

  6. Apricot soup

    Ingredients

    • Frozen fruit purée, sugar added : Apricot - 250 g
    • Sugar syrup: - 50 g
    • Gelatin - 1 g

    Heat the fruit puree with the syrup and add the melted gelatine, then pour carefully onto the vanilla sauce in the glasses.

    In this step

  7. Bitter almonds/yoghurt cream

    Ingredients

    • Fresh cream - 150 g
    • Natural yogurt - 80 g
    • Bitter almond flavouring (or barley water) - 5 g

    Lightly whip the cream and then mix in the yoghurt and the bitter almond flavouring.

  8. DECORATION

    Nougat ring

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