- A recipe by Thibault MARCHAND
Ingrédients
Apricot puree – 1400g
Sugar – 254g
Dextrose – 60g
Glucose – 60g
Stabiliser – 4g
Mineral water – 222g
Fresh thyme – 12g
Heat the water, glucose and fresh thyme.
At 25°C, add the sugar, stabiliser and dextrose.
Pasteurise at 83–85°C for 2 minutes.
Cool the mixture as quickly as possible.
Once cooled, add the Apricot Purée.
Leave to mature in the refrigerator for 4 to 24 hours.
Strain through a fine sieve.
Blend the mixture before churning in an ice cream machine.
Thibault Marchand, a renowned pastry chef with a passion for challenges, has made his mark on the world of patisserie with his exceptional skills and competitive spirit.
With no less than 15 competitions under his belt at just 30 years old, Thibault Marchand loves a challenge, and is known for his determination and perfectionism.
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