Apricot and rosemary entremet
– a sweet pastry cookie,
– an almond cookie
– an apricot and rosemary insert,
– apricot mousse,
– yellow and red velvet sprays.
Material used
– X6 silikomart mini Goccia mould
– X15 silikomart petit fours mould
– Ancel 210 Bloom gelatin (gold quality)
– Yellow and red velvet sprays
– Micro-perforated baking mat
Ingredients
Apricot insert (the day before)
✔50g mixed apricots
✔1 sprig rosemary
✔30g apricot bits
✔10g caster sugar
✔2g NH pectin
Almond cookie
✔35g powdered sugar
✔35g almond powder
✔10g melted butter
✔25g egg
✔7g flour
✔1 egg white
Apricot mousse (the day before)
✔2 egg yolks
✔25g sugar
✔110g apricots
✔90g liquid cream
✔3g gelatin
Sweet dough
✔70g flour
✔20g powdered sugar
✔30g butter
✔1 egg yolk
✔1 pinch salt
The recipe
For 4 desserts
Apricot insert (the day before)
✔50g mixed apricots
✔1 sprig rosemary
✔30g diced apricots
✔10g caster sugar
✔2g NH pectin
In a small bowl, combine the sugar and pectin. Pour the 50g of blended apricots into a saucepan. Add a small sprig of rosemary. Be careful not to add too much. Heat over low/medium heat for 2 to 3 minutes, stirring a little. Increase the heat, and as soon as it starts to boil, add the sugar and pectin mixture. Cook for 1 to 2 minutes. Turn off the heat.
Remove rosemary sprig. Add the diced apricots. Mix well. Fill a silikomart small oven insert mould (3/4 full), leave to cool slightly, then place in the freezer for at least 3 to 4 hours.
Almond cookie (the day before)
✔35g powdered sugar
✔35g almond powder
✔10g melted butter
✔25g egg
✔7g flour
✔1 egg white
In a bowl, add the almond powder, powdered sugar, flour and melted butter. Mix well. Add the egg and mix again.
In another bowl, beat the egg whites with an electric mixer. Fold in a small amount to loosen the dough, then gently fold in the rest using a pastry blender. Pour the cookie dough onto a baking sheet lined with baking paper, smoothing with an angled spatula. Be careful not to spread the dough too thin, so that it is at least 5-8 mm thick.
Place in the oven for around ten minutes at 180°C. Time may vary according to oven. The cookie should come out golden-brown. Remove the cookie from the oven and let it cool before cutting it out with a circular cookie cutter the same diameter as the opening of your silikomart mold.
Apricot mousse (the day before)
✔2 egg yolks
✔25g sugar
✔110g apricots
✔90g liquid cream
✔3g gelatin
Place the gelatine in a large bowl of cold water.
In a bowl, mix egg yolks, powdered sugar. Pour the 110g of mixed apricots into a saucepan. Heat to a gentle simmer. Pour over the previous mixture, stir and return to the pan. Heat over low/medium heat, stirring constantly, to 82-83°C. Remove from heat and add the wrung-out gelatine. Set aside. In a bowl, whip the chilled cream until stiff and gently fold in the cooled mixture with a pastry blender.
Assembly
Fill the silikomart mini Goccia X6 mold with apricot mousse, add the frozen insert, adding a little more mousse if necessary, then finish with the cookie. Place in the freezer overnight.
Sweet dough
✔70g flour
✔20g powdered sugar
✔30g butter
✔1 egg yolk
✔1 pinch salt
Mix all ingredients together, film and chill in the fridge. Roll out the dough between two sheets of baking paper and cut out using a round fluted cookie cutter. Place in the freezer for a few minutes while you preheat your oven to 180°C. Place your dough on a baking tray between two micro-perforated baking mats. Bake for ten minutes. Leave to cool.
Spray frozen entremets with yellow and red velvet spray. Place on sweet pastry cookie. Defrost in a cool place for at least 2 to 3 hours.
I decorated with verbena leaves.
