Desserts

Apricotta Exotique


Everyone loves desserts and gets sweet cravings all the time. We have a wonderfully delicious dessert recipe for all apricot lovers, shared by MasterChef Elena Krasnova, globally well-known for her simple yet incredible desserts.

In this dessert recipe Elena has used apricots, passion fruits & mangoes to prepare a beautiful blend which simply leaves everyone in awe with this dish. Try this exotic dessert, it’s doable surely at home. Make and treat your family & friends with a dessert which they will love to have again & again!

Step-by-Step Easy & Quick Recipe –

Prep Time           Cook Time                Total Time                  Yields

20 mins                  30 mins 5 hours        50 mins  5 hours         4 Serving

apricotta1

 Ingredients:

Confits with Apricot & Passion Fruit: For 15 cms diameter ring –

Fresh Apricots – 430 g (deseeded and cut into 4 pieces)

Passion fruit puree – 50 g

Mango Puree – 150 g

Pectin – 6 g

Sugar – 120 g

Instructions:

  • Cook all ingredients together. Boil for 3 minutes.
  • Pour into ring and freeze.
  • The apricots must be very firm and keep the shape after cooking.
  • When pouring into the ring, do not even up, the apricots must stick out of the confit and give shape to the top.

Reconstructed sugar dough crunch:

Ingredients:

 White chocolate – 50g

Coco butter – 20g

Sugar dough cooked till golden and

processed in Robotcoop – 210g

Feuilletine – 50g (taken from a French word & pronounced as foo-ye-teen, they are crispy thin shards of sugar cones)

Dry apricots catted in small pieces – 20g

Instructions:

  • Melt coco butter and chocolate on water bath and mix to the dry ingredients. Put all in the 22cm tart ring and flatten with spatula.
  • Put in the fridge for 30 min.

Mousse Malibu:

Ingredients:

 Puree Coco – 140g

Rum Malibu – 30g

Gelatin – 6g

Crème  – 120g

Cold Italian Meringue:

Egg whites – 60g

Sugar – 60g

Trimoline – 40g (inverted sugar)

Instructions:

  • Beat whites and sugar till soft peak and mix in trimoline. Continue to beat till firm.
  • Hydrate gelatin then heat it in microwave and poor into coconut puree.
  • Beat cream till soft peak. Mix Italian meringue with jellified coco puree.
  • Then with whipped cream and lastly add Malibu.
  • Pour into 20 cm ring and freeze for 5 hours minimum.

 Assembly:

  • Glaze frozen mousse with white titan glaze. At the base apply dry coconuts. Put on top of reconstructed dough base.
  • Heat the mirror neutral glaze till almost boiling. Take frozen apricots and with help of knife plunge it upside-down to hot glaze.
  • Then put on top of mousse base.
  • Decorate with white chocolate.

Note: Truly delicious dessert is ready to serve, an absolute delight for all apricot & mango lovers to soothe their sweet cravings. Bon Apatite!

Happy Cooking!!

Recipe & Picture courtesy: MasterChef Elena Krasnova

Feb 22 2016_Elena-Krasnova_0058 1

 

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