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Apricot Bavarois with Sponge Cake
A silky vanilla bavarois flavored with honey and ginger, complemented by poached apricots and a moist sponge cake. Perfect for special occasions or an elegant dessert.
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Cost Breakdown
Critical Success Points
- • Cooking the custard to 83 °C
- • Incorporating the gelatin without burning it
- • Mixing the gelled custard with the whipped cream (avoid lumps)
- • Poaching the apricots without overcooking
- • Complete freezing before frosting
Safety Warnings
- • Boiling syrup can cause severe burns – handle with care.
- • Hot cream should be handled with gloves or a thick towel.
- • The gelatin must be fully dissolved to avoid hard lumps.
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