Almond Inspiration & Apricot Preserve
Artisan
Restaurateur
Ingredients
500 g Apricot purée
50 g Caster sugar
3 g SOSA Pectin X58
300 g Caster sugar
60 g Glucose DE 38/40
215 g ALMOND INSPIRATION
Mix the smaller portion of sugar with the pectin.
Heat the fruit purée to 105°F (40°C).
Add in the sugar and pectin mix, stirring all the while.
Boil, then add the rest of the caster sugar.
Boil again then add the glucose.
Cook at 60°Bx on a refractometer.
Leave to cool to 140°F (60°C), then combine with the chocolate to make an emulsion.
Immediately pour out into pots.
