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Home-made Ice Cream with Apricots & Chocolate Pit

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Home-made Ice Cream with Apricots & Chocolate Pit

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Ingredients

Fresh juicy ripe apricots
40 g cane sugar
Salty caramel sauce
(unpeeled, cut into small pieces almond
Chocolate
Ice cream:
125 g cream 33%
50 g Invert sugar trimoline
50 g Sugar
4 Pasteurized egg yolk
475 g Baked cottage cheese
Sauce:
500 g Sugar
300 g glucose
800 ml cream 33%
80 g Butter
Sea Salt to your liking
  • Medium

Ingredients

  • Ice cream:

  • Sauce:

Directions

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How to Make Ice Cream:

  1. Take cream and trimoline to the boil, add yolks mixed with sugar and make a crème anglaise. Cool at the ice bath.
  2. Add baked cottage cheese, mix in blender, pour into containers. Freeze.
  3. Pacotise before serving (or use a home ice cream machine)

How to Make the Sauce:

  1. Heat sugar and glucose until it becomes of caramel colour
  2. Carefully add hot cream (boil before adding), mix and cook for 6-10 minutes.
  3. After the mix cools down, add butter. Salt)

How to Make the Chocolate Pit:

  1.  For the pit imitation we take milk nuts choco, Ice cream (we use the one made with baked cottage cheese, but you can use vanilla just as fine).
  2. Put sugar in a pot or pan with high sides.
  3. Wait until it melts a little and add apricots cut in halves. Caramelise for 15-30 seconds.
  4. Put the apricots on a white plate.
  5. Add ice cream. Top with sauce. Sprinkle almond around.
  6. Add chocolate pit and decorate with seasonal flowers. Done!
  7. To make the pit we’ve created a special pastry mold. At home you can experiment and make something close to the pit shape.

Vladimir Mukhin

Vladimir Mukhin, Head Chef of the famous White Rabbit restaurant in Moscow, is one of the best chefs in the world. He has been rated among the top 10 chefs worldwide and his Moscow restaurant has become a global phenomenon.

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