Apricot Lemon Verbena Lollipop

Name: Apricot Lemon Verbena Lollipop
Ingredients: 20 g green cocoa butter; 250 g cocoa butter; 500 g Opalys white chocolate; 100 g Opalys white chocolate; 15 g orange cocoa butter; 3 g pectin NH; 100 g fresh apricots (1 cm dice); 190 g apricot purée; 10 g caster sugar; 8 g gelatine; 150 g whipping cream; 40 g caster sugar; 12 g water; 10 g fresh lemon verbena; 20 g egg yolks; 110 g whipping cream; 60 g whole milk

Preparation info

Difficulty
Easy

Appears in

Patisserie Perfection

By Sarah Barber

Published 2015

About

Ingredients

Apricot Insert

190 g apricot purée
10 g caster sugar
3

ice cream

Method

Apricot Insert

Bring the purée to the boil. Mix the pectin and the sugar together. Gradually add this to the boiling purée, whisking until the mix is boiling. Pass through a fine chinois and chill the liquid, fold through the diced apricots. Pipe into insert mould and leave to set.

Ingredients

Apricot Insert

Method

Apricot Insert

Lemon Verbena Mousse