Finishing and presentation

Ingredients :
350 g - Cream, whipped
150 g - Claire “Swiss Top”
500 g – Carmelade Apricot
250 g - Aprico-Gel
150 g – Water
150 g - Cream
100 g – Madagascar “Swiss Top”
200 g - Topping Chocolate

Preparation :
1 - Melt the couverture to 40°C and mix with the whipped cream. Fill silicon moulds and freeze.
2 - Pipe the apricot jam into the tartelets.
3 - Bring the Aprico-Gel, water and cream to the boil, add the couverture and mix well pour onto the apricot marmalade. Place to cool.
4 - Place the frozen chocolate cream on the tartelet and decorate with topping.

Advice :
Can be realised with different Jams.