507711655-Opera-Patisserie-Cedric-Grolet-1

FRESH APRICOTS
Serves 8
Preparation time: 30 minutes
Resting time: 2 to 3 hours plus 2 hours
For the apricot sorbet
⅔ cup (125 g) superfine sugar
1¼ teaspoons (7 g) super neutrose
2 tablespoons plus 2 teaspoons
(50 g) glucose powder
2¼ cups (530 g) apricot pulp
For assembly
4 apricots
For the apricot sorbet
In a saucepan, heat 1 cup (250 g) of water with the superfine sugar,
super neutrose, and glucose powder. Heat to boiling and transfer to
a container. Refrigerate for 2 to 3 hours. When the mixture is well
chilled, add the apricot pulp, then mix with an immersion blender.
Churn in an ice cream maker for 10 to 15 minutes, then transfer to a
cold bowl and freeze for about 2 hours.
For assembly
Cut each apricot in half and remove the pit. Using a spoon, hollow
them out slightly and set aside the removed pulp. Freeze the apricot
halves for 2 hours. Blend the reserved apricot pulp. Remove the