- 200 g — almond flourSantoSantaniello
- 47 g — cornstarch
- 11 g — baking powder
- 65 g — sugar
- 94 g — grapeseed oil
- 235 g — apricot pureeRavifruit
- 150 g — creamCream 30% Campina
- 90 g — white chocolateVelvet Callebaut
- 35 g — gelatin mass bloom 240 Best Way Foods
- 500 g — apricot pureeRavifruit
- 93 g — cocoa butterCallebaut
- 150 g — Mascarpone
- 300 g — apricot pureeRavifruit
- 55 g — sugar
- 5 g — fresh thyme
- 20 g — cornstarch
- 400 g — fresh apricots
- 300 g — cocoa butterCallebaut
- 400 g — white chocolateVelvet Callebaut
- 4 g — yellow food coloring
- 1 g — red food coloring
- 100 g — cocoa butterCallebaut
- 2 g — red food coloring
- 2 g — yellow food coloring
- 100 g — dark chocolate№811 Callebaut
Apricot Sponge (Biscuit):
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Combine all dry ingredients and mix thoroughly.
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Add the oil and mix; then add the apricot puree and mix again.
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Pipe into molds and let rest for 15 minutes to activate the leavening agent.
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Bake at 160°C for 10–15 minutes.
Apricot Ganache:
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Heat the cream and pour it over the chocolate and gelatin mass.
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Emulsify with an immersion blender.
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Add melted cocoa butter and blend again.
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Add the apricot puree and mascarpone, then blend until perfectly smooth and homogeneous.
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Cover with plastic wrap (touching the surface) and allow to stabilize for 10 hours.
Apricot-Thyme Compote:
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Prepare a sauce by cooking the puree, thyme, sugar, and starch together.
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Add the diced apricots and simmer for one minute to pasteurize the fruit.
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Pour into molds and freeze.
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