Fruit from the orchard with Apricot

Name: Fruit from the orchard with Apricot
Ingredients: 210 g Roasted almond powder; 115 g Granulated sugar; 85 g Butter; 310 g Whole eggs; 65 g Egg white; 40 g Granulated sugar; 30 g Peeled almonds; 450 g Fruit purée 100% Apricot; 110 g Sugar; 4 g NH Pectin; 250 g Dried apricot; 1 units.items Drop of natural osmanthus extract; 450 g Fruit purée 100% Yellow peach; 20 g Invert sugar; 25 g Sugar; 2 g NH Pectin; 125 g Almond paste 50%; 150 g Whole milk; 150 g Thick cream 35%; 36 g Gelatin mass; 250 g Cream 35% fat; 1 units.items drop natural bitter almond extract; 200 g Water; 65 g Caster sugar; 10 g NH Pectin; 100 g Glucose; 235 g Caster sugar; 250 g Neutral glaze base; 230 g Fruit purée 100% Apricot; 400 g almond milk

It seems as if this dessert comes straight from the orchard. The delicious combination of juicy apricot and peach makes this sweet dessert irresistible.This recipe is for approximately 10 servings.

Ingredients

210gRoasted almond powder

115gGranulated sugar

85gButter

310gWhole eggs

65gEgg white

40gGranulated sugar

30gPeeled almonds

450gFruit purée 100% Apricot

110gSugar

4gNH Pectin

250gDried apricot

1units.itemsDrop of natural osmanthus extract

450gFruit purée 100% Yellow peach

20gInvert sugar

25gSugar

2gNH Pectin

125gAlmond paste 50%

150gWhole milk

150gThick cream 35%

36gGelatin mass

250gCream 35% fat

1units.itemsdrop natural bitter almond extract

200gWater

65gCaster sugar

10gNH Pectin

100gGlucose

235gCaster sugar

250gNeutral glaze base

230gFruit purée 100% Apricot

400galmond milk

225gChocolate with almond

50gyellow peach

50gApricots

Preparation

In a food processor, blend the almonds into a powder with the sugar and the tempered whole eggs until a good, uniform mass is obtained.
Incorporate the butter at 45/50°C.
Meanwhile, whip the egg whites with the sugar until a smooth and glossy texture is achieved.
Carefully combine the two mixtures and pour directly into round, buttered baking molds with a diameter of 5 cm.
Sprinkle the top with peeled almonds and bake for about 20 minutes at 165°C.
Cut out a biscuit disc and place it in the center of the plate.

Mix the pectin well with the sugar.
Heat the fruit purée to 50°C.
Add the sugar/pectin mixture and mix well.
Bring to a boil, add the chopped and hydrated apricot (or diced fresh apricots), and cook at 103°C.
Add the natural extract.
Fill the round silicone molds and freeze.
Remove from the molds and immediately dip into the yellow peach sauce.

Heat the purée with the invert sugar to 50°C

With a hand mixer, mix the almond paste with the milk and the lukewarm cream until a uniform texture is obtained.
Melt the gelatin mass and pour into the first mixture.
Let the "almond milk" cool to 18°C and then add the whipped cream.
Pour half of the mousse into the silicone mold and place the frozen candied apricot in the center.
Garnish the other half with the remaining mousse and freeze.

Pour the water into a pan and immediately add the pectin/sugar mixture, mixing well.
Start heating on high heat using the mixer to properly hydrate and activate the pectin.
When it boils, let it cook for 2 minutes and then remove from the heat.
Quickly add the glucose and return to the heat.
Mix with a whisk and add the second sugar.
Continue mixing occasionally with the immersion blender.
During cooking, wait 1 minute before stopping the boil directly and adding the neutral glaze into a baking tray with a rack to cool it easily.
Cover the surface with plastic wrap and refrigerate for at least 12 to 24 hours.
It is preferable to use a refractometer (between 69ºBrix and 70ºBrix) to achieve the same texture each time. Pour 250 g of neutral glaze directly into a container and add the corresponding cold purée.
Mix with the immersion blender until a good, uniform texture is obtained.
Gradually heat to around 40°C and glaze the apricots directly.

Cut the fruit into cubes.
Heat the almond milk to 60°C, pour over the melted chocolate, and blend to obtain a good emulsion.
Heat to 75°C to pour at the bottom of the dessert.
Garnish with a handmade stem and leaf and lightly candied almond flakes.