Apricot Entremet

Instructions

1. Prepare Pistachio Dacquoise Base: Beat egg whites gradually adding sugar until stiff peaks form. Meanwhile, blend almond meal, pistachio meal, and sugar in a 1:1 ratio into a fine powder. Fold the nut powder mixture into the meringue gently with a rubber spatula. Mold into two thick rounds and bake with or without tart rings. Let cool and freeze.
2. Make Pistachio Crunch: Combine melted white chocolate with pistachio paste. Fold in wafers or dry crepes (fantina) and crushed pistachios. Spread this mixture over the frozen dacquoise rounds and keep frozen.
3. Prepare Apricot Insert: Cook apricot puree with sugar and agar agar for 2 minutes. Remove from heat, cool, and refrigerate overnight to set. Blend the apricot jelly with an immersion blender until silky and spreadable. Mold into two thick rounds and freeze overnight.
4. Make Bavarian Cream Mousse: Heat milk, heavy cream, and one-third of sugar with vanilla and rosemary sprig. Infuse for 20 minutes, then bring to boil again. Slowly strain hot liquid into egg yolks mixed with remaining sugar while whisking. Return to saucepan and cook over medium-low heat until custard reaches 85°C (185°F). Remove from heat and stir in bloomed gelatin. Strain custard and cool to 28°C (82°F). Whip heavy cream to soft peaks and fold into custard.
5. Assemble Entremet: Line cake rings with acetate and plastic wrap for tight seal. Fill rings halfway with Bavarian cream mousse. Add frozen apricot insert. Cover with more mousse almost to the top. Enclose mousse with pistachio dacquoise and crunch layer, crunch side down. Freeze overnight.
6. Finish and Glaze: Demold frozen entremet. Glaze with a mixture of cocoa butter and white chocolate or use cocoa velvet spray for an elegant finish.