Apricot mousse
Recipe of Yuri Cestari
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
Sign up for newsletter
You must subscribe to the newsletter to view the recipe.
