Apricot Dessert Cups

De Bruno Albouze

Ingredientes

Preparación

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

Resumido del vídeo de Bruno Albouze. Míralo para los detalles.

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