Apricot Entremet – Bruno Albouze

By Bruno Albouze · 600 min

Ingredients

Instructions

1. Make the apricot puree: pit the apricots, blend them smooth with 10% sugar, and thin with a little water or lemon juice if needed.
2. Make the jelly: mix the sugar with the agar-agar. Warm the puree, whisk in the sugar mixture, boil for 2 minutes, stirring now and then. Pour into a clean container, cool, then refrigerate overnight to set.
3. Blend the set jelly with an immersion blender until silky and spreadable.
4. Cut 2 apricot inserts 4 cm smaller in diameter than the cake ring. Freeze overnight, then unmold and keep frozen.
5. Make the pistachio crunch: melt the white chocolate over a bain-marie, off the heat stir in the pistachio paste, feuillantine and toasted crushed pistachios. Spread it over the pistachio dacquoise discs and freeze until needed.
6. Soak the gelatin in cold water for 5–10 minutes, then drain. Heat the milk, cream and rosemary, cover and infuse for about 20 minutes.
7. Beat the egg yolks and sugar for 10 seconds. Bring the infused liquid back to a boil, then pour it through a sieve into the yolks while whisking constantly.
8. Return to the pan and cook over medium-low heat, stirring constantly, until it reaches 185°F/85°C without boiling. If it starts to boil, remove from heat at once and blend with an immersion blender.
9. Off the heat, stir in the bloomed gelatin, strain again and cool to 82°F/28°C, stirring now and then. Chill the bowl for whipping the cream.
10. Line the rings with acetate and plastic wrap, and place them on a tray. Whip the cold cream to soft peaks, then fold it into the custard with a whisk. The mixture will stay loose until chilled.
11. Pour mousse to halfway up the ring and freeze for 20 minutes. Set the frozen apricot insert in without pushing it down, then add more mousse to about 2.5 cm below the top edge. Press a frozen pistachio dacquoise disc on top, pistachio side up, and freeze overnight.
12. Unmold by removing the wrap, warming the ring with a hair dryer, then taking off the ring and acetate. Keep frozen.
13. Make the cocoa spray: melt the cocoa butter, add the chopped white chocolate, and when it reaches 113°F/45°C remove from heat and sieve. Add the food colorings, blend and sieve again. Split in two and add more orange to one half.
14. Warm the cocoa mixture to about 100°F (40–35°C). Spray the whole cake from about 20 cm away, moving side to side, using the light mixture first, then the stronger orange one from one side. Freeze for about an hour, then move to clean boards with a spatula and keep frozen.
15. Move the frozen cake to the refrigerator overnight before serving. Dust apricot halves with powdered sugar and scorch them lightly with a blowtorch. Place rosemary sprigs near one end, add an apricot half and a dry vanilla pod.

Summarized from Bruno Albouze's video. Watch it for the details.

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EggMilkCreamHeavy creamPistachioWhite chocolateBiscuitApricot