Caramel Abricots

• 50g glucose
• 150ml caster sugar
• 175g water
• 400g apricots
• 200g apricot pulp

Syrup

• 500g caster sugar
• 250ml water
• 75g sugar

Caramel Milk Chocolate Mousse

• Pour the boiling milk over the egg yolk, caster sugar and cream powder mixture.
• Add the caramel milk and let cool.
• Slowly add the whipped cream

Chocolate Macaroon

• Mix the almond powder, icing sugar, cocoa. and the first part of the egg whites to make the almond paste.
• Make an Italian meringue with the caster sugar and boiled water (at 118⁰) and pour over the second part of the egg whites.
• Leave it a few minutes, and pour a small quantity of warm water over the almond paste.
• Mix it all and shape the macaroons.
• Cook the macaroons at 160⁰ for about 10-12 mins.

Caramel Apricots

• In a copper pan, melt the glucose, gradually add the caster sugar and cook with light caramel.
• Add boiling water and hot apricot pulp.
• Add the diced apricots and boil the broth for a while.
• Reserve for garnish

Syrup

• Boil together the sugar, water and inverted sugar.
• Remove the necessary quantity of syrup.
• Mix the chopped almonds and bake in the oven at 160⁰.
• 500g chopped almonds, 150g syrup.