HANOS catering wholesale
Become a customer
Foodxperience

Apricot with maple syrup

The flavors of sweet and juicy apricots combined with the rich maple syrup create a heavenly combination.This recipe is for approximately 10 servings.

Ingredients

560gFruit purée 100% Apricot
50gMilk
250gLiquid cream 35% fat
10gGlucose syrup DE40
300gwhite chocolate 35%
20gCocoa butter
7gPowdered gelatin
35gWater
150gLiquid cream 35% fat

588gMilk 35%
170gLiquid cream 35% fat
50gMilk powder
50gDextrose
14gGlucose 21 DE
127gCaster sugar
5gIce cream stabilizer

125gMaple syrup
500gIQF apricot

Preparation

  1. Hydrate the gelatin powder with the specified amount of water.
  2. Let it hydrate for 20 minutes.
  3. Melt the cocoa butter and white chocolate (separately) at about 45°C.
  4. Mix both together.
  5. Mix the first amount of cream, the milk, and the glucose and heat to about 85°C.
  6. When the cream, milk, and glucose mixture reaches 85°C, remove from the heat and add the hydrated gelatin.
  7. Pour this over the chocolate in four steps and emulsify by placing the mixer in the center of the mixture to form a shiny and elastic core.
  8. Once a nice emulsion has formed, add the second amount of cold cream and blend with the mixer.
  9. Weigh the warm base and add the corresponding amount of purée.
  10. Mix with the mixer and pour into a suitable bowl.
  11. Refrigerate for 24 hours to achieve the desired texture.
  12. If desired, the mixture can be poured directly into molds and chilled or frozen as needed.

  1. Mix all the dry ingredients together.
  2. Mix the cream and milk and gradually add the dry ingredients using a hand mixer.
  3. Pasteurize the mixture at 85°C.
  4. Let it set for at least 12 hours.

  1. In a pan, cook the maple syrup to evaporate as much water as possible before caramelizing.
  2. Then add the frozen apricots.
  3. Cook until the water has evaporated.
  4. Set aside in the refrigerator

  1. Base of apricot cream on the plate.
  2. Form a circle with natural fruit.
  3. Ice cream in the center with the apricot puree over it.