Caramel Nougatine Pops

Yield: 28 Servings

Caramel Cream

Granulated Sugar		0.9oz (25g)
Fresh Apricots, Chopped		9.2oz (260g)
Lemon, Juiced		1 each
Granulated Sugar		5.3oz (150g)
Pastry Ideale Glucose (505092)		0.2oz (7g)
Heavy Cream., Whipped		9.2oz (260g)
Caraman Apricot Purée (583102)		8.1oz (230g)
Egg Yolks		4.1oz (120g)
Pastry Ideale Gelatin Sheets, Gold (018040)		0.2oz (6g)
Heavy Cream, Whipped		2.1oz (60g)

Mix the first sugar and apricots together, squeeze lemon juice on top and bake until fork tender and allow to cool. Make a dry caramel with the glucose and second sugar, cook until 350ºF/177ºC. Add the warmed heavy cream and purée, bring back to a boil. Temper in yolks, cook to 365ºF/185ºC. Strain and add gelatin. Allow to cool, and then fold in whipped cream, then the chopped baked apricots. Pipe into Silikomart Mini Bar Mold (591068); place a Silikomart Mini Ice Cream Stick (591055) in the middle and freeze.

Caramel Glaze

Granulated Sugar		15oz (430g)
Heavy Cream		12.7oz (360g)
Water		12.7oz (360g)
Corn Starch		0.8oz (24g)
Pastry Ideale Sheet Gelatin, Gold (018040)		0.4oz (12g)

Bloom gelatin in cold water and set aside. In a large sauce pan caramelize the sugar and deglaze with warm cream. Combine the water and corn starch and stir into the sugar mixture. Strain and stir in gelatin.

Assembly

Arte Piatto Nougatine Fragments (682002)		As needed

Unmold pops and dip in to glaze; right before it sets press one side into the nougatine fragments so they stick.