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
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.valrhona.com.
Ingredients
- 660g Almond drink
- 45g Sugar
- 4g Pectin X58
- 290g AMATIKA BLANCHE 35%
- 385g AMATIKA BLANCHE 35%
- 1268g Oat drink
- 71g Cold inulin
- 11g Gelcrem chaud
- 86g Sugar
- 85g Glucose powder DE33
- 43g Invert sugar
- 43g Dextrose
- 9g Combined stabilizer
- 2,5g Pro-Pannacotta Iota
- 450g 100% Flavor Cot and Lido apricot purée
- 25g Chopped blanched almonds
- 40g Tuscan pine nuts
- 70g 5-grain cereal
- 45g Maple syrup
- 15g Soft dried apricots
- 1g Fleur de sel
- 1g Tadoka vanilla
- 5g Potato protein isolate 95%
- 10g Gelcrem Cold
- 150g Water for the gelatin
- 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
- to taste AMATIKA BLANCHE 35% - Whole raw almonds - Tadoka vanilla - Melissa cress
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