Pairs well with Apricot Entremet
Show only recipes from France
Apricot Entremet
540 views • 9d ago
38
3
7.0% engagement
A layered dessert featuring a pistachio dacquoise base, pistachio crunch, soft apricot jelly, rosemary-infused mousse, and a cocoa butter chocolate spray finish.
01:30:00 total
Serves 8
hard
Dessert Various
🍯
🧂
🍋
🍫
🌶️
🍄
👅
Ingredients
- almond powder - watch the video to see (for dacquoise biscuit)
- pistachio powder - watch the video to see (for dacquoise biscuit and pistachio crunch)
- sugar - watch the video to see (for dacquoise biscuit and apricot jelly)
- egg whites - watch the video to see (to make meringue for dacquoise biscuit)
- apricot puree - watch the video to see (for apricot jelly)
- agar agar - watch the video to see (to set apricot jelly)
- gelatin - watch the video to see (for rosemary infused mousse)
- cream - watch the video to see (whipped cream for mousse)
- custard - watch the video to see (cooked to 185°F for mousse base)
- rosemary - watch the video to see (infused in mousse)
- cocoa butter chocolate mixture - watch the video to see (for spraying the entremet)
Instructions
- Prepare Dacquoise Biscuit: Fold dry ingredients (almond powder, pistachio powder, sugar) into the meringue made from egg whites. Shape into rounds and bake until set.
- Make Pistachio Crunch Layer: Spread pistachio crunch over the baked dacquoise biscuit base.
- Prepare Apricot Jelly: Cook apricot puree with sugar and agar agar. Refrigerate overnight until set. Mix and form two thick discs, then freeze.
- Make Rosemary Infused Mousse: Cook custard to 185°F (85°C). Add gelatin and rosemary infusion. Once cooled, fold in whipped cream.
- Assemble the Entremet: Fill cake ring halfway with mousse. Add frozen apricot jelly discs as insert. Add more mousse on top. Finish with pistachio dacquoise biscuit layer.
- Freeze and Finish: Freeze the assembled entremet overnight. Demold and spray with cocoa butter chocolate mixture before serving.
