Almond - Apricot Snack
Almonds have been advanced as of late by social insurance authorities as an ideal, solid tidbit because of their rich nutrient make up, and the almond apricot dessert flaunts all these equivalent medical advantages.
The mix of tasty velvety surface, sweet nuttiness, and rich apricot may simply imply that the Spanish almond is, finally, transforming the ice cream parlor advertise. Disregard your apricot supplies, your marshmallows, and your toffeesFree Articles, it likely could be an almond apricot you go after next time you're searching for a sweet treat.
Recipe: Almond snack
Quantity:
271.1 gr of white almond powder
256.4 gr of icing sugar
36.6 gr of flour type 45
278.4 gr of eggs
146.5 gr of hazelnut butter
11.0 gr chopped lemon zest
1000.0 gr total gross weight
PROCEDURE:
With a mixer, with the leaf, mix the almond powder with the icing sugar previously sifted with the flour. Gradually add the eggs, then the hazelnut butter and lastly, the chopped lemon zest. Reserve in an airtight container in the refrigerator, filmed on contact.
Recipe: Lemon Punch
Quantity:
500.0 gr syrup at 30 ° B
200.0 gr of mineral water
5.0 gr of lemon zest
50.0 gr of lemon juice
755.0 gr total gross weight
PROCEDURE:
In a saucepan, mix the syrup at 30 ° B and the mineral water then bring it to a boil. Add the zest and the lemon juice, mix and reserve in the refrigerator, filmed, until completely cooled.
Recipe: Apricot jelly
Quantity:
500.0 gr of apricot frozen puree
250.0 gr of caster sugar n ° 1
5.0 gr NH pectin
10.0 gr of lemon juice
0.5 gr star anise
1.0 gr cinnamon powder
1.0 gr vanilla powder
767.5 g total gross weight
PROCEDURE:
In a saucepan, bring the apricot puree to a boil. Add in the rain, the sugar/pectin mixture. Mix then bring to a boil. Cook for 6 minutes over low heat. Add the lemon juice, star anise powder, cinnamon powder and vanilla powder, mix and reserve in an airtight box, filmed in contact, until completely cooled.
Recipe: Assembling
PROCEDURE:
Using a pocket fitted with a plain tip, garnish the oval savarin imprints in flexipan with an almond financier appliance to 28 gr, then bake for 18 minutes at 165 ° C, ventilated oven. Punch lemon syrup out of the oven then places a sheet of parchment paper and a black plate on top to flatten the base. Reserve in the refrigerator until completely cooled before removing from the mold, then cover with neutral topping and garnish the center with apricot jelly.
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