Exotic apricot jam
FOR THIS RECIPE
- For 700 g of jam
- Start the day before
- 500 g or rape fresh apricots
- 1 untreated lemon
- 200 g caster sugar
- 80 g fresh raspberries
- 100 g coconut cream
- 30 g fresh ginger
2/ The day before
Clean the apricots in a bowl of water and dry them delicately in a piece of cloth.
Stone the apricots and cut them into small pieces before putting them in a salad bowl and covering them with sugar.
Film and leave to rest for 12 hours in the fridge. This step will allow to separate the juice by the hygroscopic (absorbing) action of the sugar.
3/ On the day
Put the apricots in a thick bottom pan.
Add the raspberries, the coconut cream and the finely grated ginger.
Heat at high heat to bring to a boil and reduce the heat to simmer slowly, mixing from time to time with a wooden spatula.
Remove the jam from the heat at 105°C and add the juice of one lemon. The lemon helps activate the pectin, a natural gallant found in fruits.
Bring back to a boil and stop the heat.
To check on the cooking of the jam, lay some of it on a plate, which you have previously cooled in the fridge. If it jellifies, the jam is ready.
Pour the jam in a sterilised jar. Fill the jar up to the top and close it. Turn it upside down to make it airproof.
This jam is not as sweet as traditional jams, keep it in the refrigerator and eat within 6 months.
OUR SMALL STEPS
Chef Sébastien Bouillet in Lyon, and the international consultant Johan Martin open a pop-up around the pastry shop on 16 and 17 October at the Bouillet pastry shop in La Croix-Rousse. A unique opportunity to discover the haute couture pastries of this international ambassador of French know-how!
Laurent Le Daniel, Relais Desserts in Rennes, has just been unanimously elected President of the Confédération de la Pâtisserie. He succeeded Pierre Mirgalet, who had held this position until now.
The tenth season of the "Meilleur Pâtissier" (Best Pastry Chef), the famous show hosted by Cyril Lignac and Mercotte started this Thursday, on M6! This is now followed by "Gâteaux sur commande" (Cakes on Command), a program co-hosted by Marie Portolano and Merouan Bounekraf involving the emblematic candidates of the last 9 years.