iSi Culinary International

Please select your language:

Specific content & products are available for the following countries, please select your country:

iSi Culinary is a division of iSi Group

Herzlich Willkommen bei iSi Kulinarik!

Für Ihr Land stehen spezifische Inhalte & Produkte zur Verfügung. Um die digitale Welt von iSi zu entdecken, besuchen Sie bitte

auf iSi International bleiben

Herzlich Willkommen bei iSi Kulinarik!

Für Ihr Land stehen spezifische Inhalte & Produkte zur Verfügung. Um die digitale Welt von iSi zu entdecken, besuchen Sie bitte

auf iSi International bleiben

Welcome to iSi Culinary!

Specific content & products are available for your country. In order to discover the digital world of iSi, please visit

Stay on iSi International

Apricot Bread Pudding with Vanilla Yogurt Espuma

Apricot Bread Pudding with Vanilla Yogurt Espuma
  • 250 ml milk
  • 250 ml heavy cream
  • 60 g sugar
  • 10 ml lemon juice
  • 60 g natural yogurt
  • 10 ml rum
  • 120 g powdered sugar
  • 2 x vanilla bean(s)
  • 6 x egg yolks
  • 4 x croissant(s)
  • 2 x slices of white bread
  • 100 g apricot jam
  • 500 g apricot(s)
  • 20 g almond flakes

Ingredients:

  • 250 ml milk
  • 250 ml heavy cream
  • 60 g sugar
  • 10 ml lemon juice
  • 60 g natural yogurt
  • 10 ml rum
  • 120 g powdered sugar
  • 2 x vanilla bean(s)
  • 6 x egg yolks
  • 4 x croissant(s)
  • 2 x slices of white bread
  • 100 g apricot jam
  • 500 g apricot(s)
  • 20 g almond flakes
Add to shopping list

Preparation:

Apricot Bread Pudding:

Divide the croissants and slices of white bread into small pieces and mix with 60 g powdered sugar, 1 x vanilla bean and almond flakes. Add 100 g stewed apricot pieces and apricot jam and transfer into a baking pan. Thoroughly mix 3 x egg yolks, 125 ml heavy cream, and 125 ml milk and pour over the mixture. Bake in the oven at 170 °C for approx. 30 minutes until golden brown.

Apricot Coulis:

Mix 40 g apricots with 60 g powdered sugar, rum, and lemon juice, cook until soft and puree in a blender until smooth.

Vanilla Yogurt Espuma:

Mix 25 ml of milk with 3 x egg yolks. Combine 100 ml milk, 125 ml heavy cream, 1 x vanilla bean and sugar in a pot and bring to a boil. Then stir in the egg yolk mixture, and stir the yogurt into the mixture once cooled. Pass through the iSi funnel & sieve into the 0.5 L iSi Whipper, screw on 1 iSi cream charger and shake vigorously. Refrigerate for 1-2 hours.

Share

Share this page