Cake with Apricot Whipped Cream and Milk Chocolate Cream

Elaboración

• Whipped Apricot Pastry Cream

  1. Place the Frotz Fruits Apricot Pulp in a pot with the cream and bring to a boil.
  2. Blanch the egg yolks with the sugar using this mixture and cook until the temperature reaches 82 °C (custard).
  3. Add the pre-soaked gelatin and emulsify well. Add the second portion of the cream and emulsify again.
  4. Let it cool in the refrigerator, covered with plastic wrap, and whip it the next day.

  Milk Chocolate and Apricot Cream

  1. Heat the cream together with the milk and the Frotz Fruits Apricot Pulp.
  2. Blanch the egg yolks together with the sugar and heat the mixture to 82 °C (custard).
  3. Add the pre-soaked gelatin, strain it, and pour it over the milk chocolate, which should be partially melted.
  4. Blend in a blender and let it set in the refrigerator, covered with plastic wrap.