5 apricot brulee Recipes

pink grapefruit, apricot preserves, divided, cinnamon, divided, stevia , packets

heavy whipping cream, fresh gingerroot (about 3/4-inch diameter), cinnamon stick (3 inches), grated orange peel, maple syrup, ground nutmeg, water, old-fashioned oats, chopped dried apricots, dried cherries, chopped, salt, brown sugar, butter, softened, fresh or frozen unsweetened raspberries, thawed, sugar

apricot frozen puree, fruit of the forest (6 fruit mix), gelatin sheets (leaves silver -400), creme brulee powder, pistachio paste 2.5 lb tub, description, layered pistachio creme. first layer (bottom) apricot gelee, second layer (middle) fruits of the forest berry gelee and third layer (top) pistachio creme brulee, quantity, dishes (3 to 3.5 oz. of each gelee and 5 oz. creme brulee), first layer (bottom) apricot gelee: apricot puree (ps04329) 1.5 kg 53 oz., sugar 225 g. 8 oz., fruit of the forest (6 fruit mix) 36 g. 7 sheets, lemon juice 50 g. 1 3/4 oz., second layer (middle) fruits of the forrest berry gelee: juice from thawed and strained berries (ps05249) 1.5 kg 53 oz., sugar 225 g. 8 oz., fruit of the forest (6 fruit mix) 36 g. 7 sheets, lemon juice 50 g. 1 3/4 oz., third layer (top ) pistachio creme brulee: creme brulee base (ps00120) 250 g. 8.8 oz., whole milk 1.5 kg 53 oz., heavy cream 460 g. 16 oz., pistachio paste (ps30045) 350 g. 12.35 oz.

heavy cream, fresh ginger (quarter size), cinnamon stick, orange peel (3 inches each), maple syrup, nutmeg, water, salt, old fashioned oats, dried cherries (pitted ), dried apricot, chopped, brown sugar, unsalted butter, softened, raspberries, superfine sugar