Abrikado
to taste AMATIKA BLANCHE 35% - Whole raw almonds - Tadoka vanilla - Melissa cress Make the mix for siphons, sorbet, confit and granola. Make the egg whi
Ingredients
- 45g Extra fine blanched almond flour
- 165g Egg white substitute
- 75g Invert sugar
- 175g Pastry flour
- 75g Confectioner’s sugar
- 5g Baking powder
- 3g Salt
- 85g Olive oil
- 35g Soy yogurt
- 35g Tuscan pine nuts
- 650g Fresh apricot
- to taste Olive oil
- to taste Tadoka vanilla
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