24 October 2025
Velvety apricot: a delicate ingredient for authentic creations
The apricot, with its velvety skin and sunny aroma, is an ingredient that pushes the boundaries of culinary creativity. In both pastry and ice cream kitchens, this fruit comes to life, a symphony of sweetness and sophistication that lends itself to countless masterpieces.
In patisserie, the apricot is often praised for its versatility. A rich apricot compote makes the perfect filling for a classic tartelette, while halved apricots, candied in honey and vanilla, add an elegant touch to a galette. For airy desserts, such as a mousse or bavarois, apricot enhances the flavour with a subtle balance of fruity and floral.
In Italian ice-cream cuisine, apricot shows a different side. A sorbetto di albicocca offers pure freshness, while apricot puree enriches a creamy gelato with a silky texture. For sophisticated palettes, a semifreddo apricot pairs beautifully with a touch of amaretto or thyme.
The apricot is more than a fruit; it is a source of inspiration. With its sunny colour and delicate flavour, it invites chefs to create authentic dishes that evoke memories of summer days and Italian traditions.
