Pairs well with Delicate Apricot Dessert Cups
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Delicate Apricot Dessert Cups
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A refined apricot dessert featuring pistachio dacquois, rosemary-infused Bavarian mousse, pistachio crunch, and soft apricot jelly.
00:00:20 total
Serves 4
medium
Dessert Various
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Ingredients
- pistachio meal - watch the video to see (used in pistachio dacquois)
- almond meal - watch the video to see (used in pistachio dacquois)
- powdered sugar - watch the video to see (used in pistachio dacquois)
- egg whites (for meringue) - watch the video to see (used in pistachio dacquois meringue)
- gelatine - watch the video to see (bloomed and added to custard)
- heavy cream - watch the video to see (whipped and folded into custard for mousse)
- rosemary - watch the video to see (infused into Bavarian mousse)
- apricot jelly - watch the video to see (soft apricot jelly for topping)
- pistachio crunch - watch the video to see (used as garnish)
Instructions
- Prepare Pistachio Dacquois: Mix pistachio meal, almond meal, and powdered sugar into the meringue. Pipe out the mixture and bake until done.
- Make Rosemary-Infused Bavarian Mousse: Cook custard to 185°F (85°C). Add bloomed gelatine and cool to room temperature. Fold in whipped cream infused with rosemary.
- Assemble Dessert Cups: Fill each dessert cup about a quarter of the way with the rosemary mousse. Add a piece of pistachio dacquois, then add more mousse.
- Add Pistachio Crunch and Apricot Jelly: Spoon or pipe a generous amount of soft apricot jelly on top. Finish with a rosette of chantilly cream.
