Apricot, Cumin, and Bitter Almond Donut

Elaboración

• Whipped Apricot and Bitter Almond Cream

  1. Gently heat a portion of the Frotz Fruits Apricot Pulp and dissolve the sugar along with the pre-soaked gelatin.
  2. Remove from the heat and stir in the rest of the pulp.
  3. Whip with the cold cream.
  4. Let it rest for about 8 hours.
  5. Assemble the mixture and stir in the bitter almond essence and the neutral acid.
  6. Set aside in a pastry bag.

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  Apricot and Cumin Compote

  1. Place the Frotz Fruits Apricot Pulp, Frotz Fruits Lemon Pulp, glucose, and sugar in a saucepan over heat.
  2. When the mixture reaches 40 °C, slowly sprinkle in the sugar that has been mixed with the pectin.
  3. Add the ground cumin.
  4. Cook until the temperature reaches 103 °C.
  5. Let it cool before using.

  Decor

  1. Melt the white chocolate.
  2. Add the yellow and red fat-soluble food coloring.
  3. Temper the chocolate and roll it out between two sheets.
  4. Let it set.
  5. Break into irregular pieces to use as a garnish.