Apricot mousse

Recipe of Yuri Cestari

POWERED BY

Gelecta product

Ingredients

  • 420 g sugared apricot purée
  • 40 g GELECTA COLD
  • 70 g apricot jam
  • 120 g Italian meringue
  • 350 g cream 35% mg
  • -
  • ITALIAN MERINGUE WITH BOILED SUGAR:
  • 300 g water
  • 800 g granulated sugar
  • 867 g total of ingredients cooked to 121°C
  • 500 g pasteurized egg white
  • 200 g granulated sugar
discover the recipe

Sign up for newsletter

You must subscribe to the newsletter to view the recipe.

Name is mandatory.
The last name is mandatory.
Email is mandatory.
Employment is mandatory
Business name si mandatory.
City is mandatory.
You must agree to the privacy policy.
Apricot mousse
Welcome to Gelecta
Creative Pastry Lab.

Classes held by World Pastry Champions to design and create the perfect balance between textures and flavors, providing a pure sensory emotion

Sign up Login
Sign up Login