Apricot Cream
Artisan
Restaurateur
Ingredients
400 g Apricot purée
100 g Water
8 g SOSA Sodium Alginate
3 g SOSA Gluconolactate
3 g SOSA pH Kit
Mix all the ingredients together while still cold.
Bring to the boil.
Use a piping bag to pipe lines onto biscuits or sponge before baking.
Note: This recipe cannot be freezed.
Find out how to use the KIT pH SOSA here.
Chef’s tip
Carles Mampel
Chef’s tip
Carles Mampel
This fruit cream can be heated and remains stable during baking.
It can also be used as a pastry filling.
