Discover our new website
1
Wheat Flake Cereal Crisp
Melt the chocolate and add the oil.
Combine this with the crispy wafer pieces and ground rosemary. Roll out to 3mm on a silicone mat and cut into 5cm-diameter rounds.
Crispy wafer pieces | 110g |
Ground rosemary | 25g |
White chocolate couverture | 300g |
Grapeseed oil | 3g |
1
Wheat Flake Cereal Crisp
Melt the chocolate and add the oil.
Combine this with the crispy wafer pieces and ground rosemary. Roll out to 3mm on a silicone mat and cut into 5cm-diameter rounds.
Crispy wafer pieces | 110g |
Ground rosemary | 25g |
White chocolate couverture | 300g |
Grapeseed oil | 3g |
2
Apricot Mousse
Put the puree, egg white powder and Instangel in a measuring jug and use an immersion blender to combine them. Place this mixture in the mixer bowl and beat, adding the sugar a little at a time until a meringue texture forms. Gently fold in the semi-whipped cream with a spatula. Use immediately.
CARAMAN apricot puree | 500g |
Egg white powder | 35g |
Instangel | 24g |
Sugar | 75g |
Semi-whipped cream | 200g |
2
Apricot Mousse
Put the puree, egg white powder and Instangel in a measuring jug and use an immersion blender to combine them. Place this mixture in the mixer bowl and beat, adding the sugar a little at a time until a meringue texture forms. Gently fold in the semi-whipped cream with a spatula. Use immediately.
CARAMAN apricot puree | 500g |
Egg white powder | 35g |
Instangel | 24g |
Sugar | 75g |
Semi-whipped cream | 200g |
3
Lime Sponge
In the mixer, whisk together the lime puree, water, egg white powder and sugar until you have a firm meringue. Add the sifted flour and baking powder. Spread to a depth of 1cm on a silicone mat. Bake at 320°F (160°C) for 7 minutes. Cut into 3cm rounds.
CARAMAN lime puree | 75g |
Water | 175g |
Egg white powder | 38g |
Sugar | 100g |
Flour | 125g |
Baking powder | 3g |
Lime zest | 1 lime |
3
Lime Sponge
In the mixer, whisk together the lime puree, water, egg white powder and sugar until you have a firm meringue. Add the sifted flour and baking powder. Spread to a depth of 1cm on a silicone mat. Bake at 320°F (160°C) for 7 minutes. Cut into 3cm rounds.
CARAMAN lime puree | 75g |
Water | 175g |
Egg white powder | 38g |
Sugar | 100g |
Flour | 125g |
Baking powder | 3g |
Lime zest | 1 lime |
4
Apricot & Rosemary Marmalade
Heat the puree with the rosemary and leave to infuse for 1 hour. Mix the sugar and pectin. Heat the infused puree to 105°F (40°C). Add the pectin and sugar mixture and bring to a boil. Add the cubed apricot and cook for 1 minute. Leave to cool and set aside until ready to assemble.
CARAMAN apricot puree | 400g |
Fresh cubed apricots | 100g |
Pectin NH | 5g |
Sugar | 50g |
Fresh rosemary | 4g |
4
Apricot & Rosemary Marmalade
Heat the puree with the rosemary and leave to infuse for 1 hour. Mix the sugar and pectin. Heat the infused puree to 105°F (40°C). Add the pectin and sugar mixture and bring to a boil. Add the cubed apricot and cook for 1 minute. Leave to cool and set aside until ready to assemble.
CARAMAN apricot puree | 400g |
Fresh cubed apricots | 100g |
Pectin NH | 5g |
Sugar | 50g |
Fresh rosemary | 4g |
Assembly and finishing
Place the lime sponge in the bottom of the glass, pipe on the mousse, then continue with the apricot marmalade. Finish by placing a round of rosemary-flavored crisp in the center of the glass, and decorate with a wedge of apricot and a sprig of rosemary.
Discover other recipes
Blood orange
Red fruits
Lemon
Kadaïf Nest
25 pieces
Crispy kadaif nests cradle vibrant blood orange and berries for a Mediterranean-inspired indulgence.
Blood orange
Red fruits
Lemon
Kadaïf Nest
25 pieces
Crispy kadaif nests cradle vibrant blood orange and berries for a Mediterranean-inspired indulgence.
Strawberry
Lemon
Strawberry, Coconut & Lemongrass Wisp
30 pieces
Airy meringue, sweet strawberry and aromatic lemongrass unite in this ethereal plated creation.
Strawberry
Lemon
Strawberry, Coconut & Lemongrass Wisp
30 pieces
Airy meringue, sweet strawberry and aromatic lemongrass unite in this ethereal plated creation.
Caramanfruit
Experts on fruit in all its forms.
French know-how since 2002.
Transforming fruit in all its forms.
Adapting recipes to each fruit variety.
Caramanfruit
Experts on fruit in all its forms.
French know-how since 2002.
Transforming fruit in all its forms.
Adapting recipes to each fruit variety.
Caramanfruit
Experts on fruit in all its forms.
French know-how since 2002.
Transforming fruit in all its forms.
Adapting recipes to each fruit variety.
Caramanfruit
FROZEN RANGE
AMBIENT RANGE
Caramanfruit
FROZEN RANGE
AMBIENT RANGE
Caramanfruit
FROZEN RANGE
AMBIENT RANGE