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Apricot Pistachio Soft Caramel

A creation by Michael Laiskonis

Apricot Pistachio Soft Caramel

  • Les vergers Boiron Apricot Puree - 210 g
  • Heavy cream (35% fat) - 400 g
  • Sucrose - 260 g
  • Glucose syrup - 100 g
  • Unsalted butter - 30 g
  • Cocoa butter - 30 g
  • Citric acid - 3 g
  • Sicilian pistachios - 100 g
Combine the cream, sucrose and glucose in a heavy sauce pan and cook to 110˚C/230˚F.
Add the apricot puree and the butter and cook to 121˚C/249˚F, stirring continuously.
Remove from heat and add the cocoa butter and citric acid. Stir in the pistachios and transfer to a 20cm frame lined with plastic film. Allow to cool at room temperature several hours before cutting and wrapping.