Skill Level » Intermediate
Apricot Cream
Active Time
0 Hour 10 Minutes
Total Time
0 Hour 30 Minutes
Recipe
Assembly
Directions
- Bloom the gelatin in ice water and set aside. In a saucepan, combine the apricot purée with the heavy cream and bring to a boil. Temper in the egg yolks, then sugar, and cook to 185˚F/85˚C. Strain the hot mixture; add the drained gelatin and mix together.
Flavor Profiles
Taste Profile
- Sweet
Aroma Profile
- Dairy
- Fruits (citrus, tropical, berries, etc.)
Texture Profile
- Smooth
Temperature Profile
- Cold