Bittersweet symphony
INGREDIENTS
Ingredients
1000
250
200
200
100
1
2
pieces
PREPARATION
Heaten de dried apricots in the apricot liqueur. Reserve 125 grams of apricots and let
it spring further together with the half of the juice. Boil the rest of the apricots in the
water until pulped and mash thinly. Sieve before mixing it with the xanthium gum.
Spread a thin layer of the sponge cake with the apricot mass and roll up. Dress the
hemi sphere with the rolled up layers of sponge cake. Grin the macaroons in big
pieces and mix with 1 decilitre of the macaroon liquor. Cut the spranged up apricots
thinly. Whip 2 decilitre of parfait until yoghurt thickness and mix with the apricot
coulis. Whip further until maximal volume. Put the mass into a piping bag and fill the
hemi sphere Flexipan with the mass. Reserve in the shock freezer. Meanwhile, whip
the rest of the parfait until yoghurt thickness. Add the macaroon liquor, spranged up
apricots and the macaroons, and whip it up further. Dress the hemi sphere with the
macaroon mass. Put the frozen hemi sphere parfait at the finishing hand on the
macaroon mass. Close with the sponge cake and freeze.
FINISHING TOUCH
Loosen the tin using hot water or a burner. Finish with apricots on a cocktail stick and
caramelize the apricots with a burner.
Would you like to know more about us? Visit www.debic.com
FrieslandCampina Foodservice
Stationsplein 4, 3818 LE Amersfoort, Nederland
T +32 (0)13 31 03 10 - F +32 (0)13 31 03 19
E [email protected]
Debic is a brand of FrieslandCampina Foodservice
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ml
g
ml
ml
ml
g
Debic Parfait
apricots, dried
liqueur, apricots
liqueur, gingerbread
Water
Xantana (Texturas)