Apricot mousse

Recipe of Yuri Cestari

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Ingredients

  • 420 g sugared apricot purée
  • 40 g GELECTA COLD
  • 70 g apricot jam
  • 120 g Italian meringue
  • 350 g cream 35% mg
  • -
  • ITALIAN MERINGUE WITH BOILED SUGAR:
  • 300 g water
  • 800 g granulated sugar
  • 867 g total of ingredients cooked to 121°C
  • 500 g pasteurized egg white
  • 200 g granulated sugar
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Apricot mousse
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