Essentials

FRUIT

APRICOT & PRALINÉ SAUCE

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Ingredients

  • 60 g ABSOLU CRISTAL NEUTRAL GLAZE
  • 150 g Whole milk
  • 30 g Glucose
  • 150 g Apricot purée
  • 300 g ALMOND PRALINE 60%
  • 30 g Apricot extract
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Recipe

Bring the milk and glucose to a boil.

Gradually pour over the praliné.

Immediately mix using an immersion blender to make a perfect emulsion.

Continue with the warmed purée and add the boiled ABSOLU CRISTAL.

Lastly, add the apricot extract.

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