Apricot Dessert Cups

Name: Apricot Dessert Cups
Ingredients: 1 Biscuit; 16 ½ Apricot; ½ + 30 g Pistachio, toasted crushed; ½ Rosemary; 2 Vanille

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Fill each cup about a quarter full with rosemary mousse, spreading it into an even base.
Place a piece of dacquoise and some pistachio crunch on the mousse.
Cover the dacquoise and crunch completely with vanilla mousse. Freeze for 5 to 10 minutes.
Spread a generous amount of soft apricot jelly over the mousse.
Top with more mousse to the rim, or pipe a rosette of Chantilly.
Dust apricot halves with powdered sugar, lightly scorch them with a blowtorch, and sprinkle with toasted crushed pistachios.

Zusammengefasst aus dem Video von Bruno Albouze. Schau es dir für die Details an.

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