Desserts/Desserts and Treats, Dolci/ Desserts, Cakes & Treats, Torte, Uncategorized
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Sweet apricot

Once again, a fruit dessert: after strawberries, raspberries and cherries (you can find here, here and here), today a dessert with colors and flavors of summer: apricots, almonds and lemon.
Delicious, sweet but not too much, soft and crunchy.
Perfect for a Sunday lunch with friends.

Sweet apricot 1

Sweet apricot 2

Sweet apricot - serves 6
  1. - Almond Joconde biscuit -
  2. ½ cup (50 g) almond powder
  3. 1/3 cup + 1 tbs (50 g) icing sugar
  4. 1 tbs + 1 tsp (15 g) pastry flour
  5. 1 big whole egg (2.5 oz-65 g)
  6. 1 tbs (15 g) pistachio paste
  7. a scant tbs (10 g) unsalted butter
  8. ¼ cup (50 g) egg whites, room temperature
  9. 2 tsp (10 g) superfine granulated sugar
  10. a pinch of salt
  11. - White chocolate croustillant -
  12. generous 2 oz (60 g) white chocolate
  13. 1oz (30 g) shredded gavottes or corn flakes
  14. - Almond lemon mousse -
  15. 2 tbsp + 2 tsp (38 g) full fat milk
  16. 2 scant oz (52 g) white chocolate Opalys
  17. 1 g lemon zest
  18. ¼ cup + 1 tbsp (77 g) whipping cream
  19. 1 tbsp + 2 tsp (25 g) white almond paste
  20. 1,26 g gelatin sheets (200 bloom) 0.7 %
  21. - Apricot jelly -
  22. ½ cup (125 g) apricot puree
  23. 2 tbsp (32 g) superfine granulated sugar
  24. 1 tbsp + 1 tsp (15 g) dextrose, or granulated sugar
  25. 2,75 g gelatin sheets (200 bloom) 1.6%
  26. - Apricot mousse -
  27. 2 cups (500 g) apricot puree
  28. 1/3 cup + 1/8 cup (60 g) icing sugar
  29. ¾ cup + 3 tbsp (210 g) whipping cream
  30. 9,2 g gelatin sheets (200 bloom) 1.2%
  31. - Orange glaze -
  32. ½ cup + 1 tbsp + 2 tsp (125 g) water
  33. 2 cups + 1 scant tbsp (412 g) superfine granulated sugar
  34. 1 + ¼ cups + 2 tbsp + 1 tsp (300 g) heavy cream or whipping cream
  35. 5 oz (142 g) glucose syrup
  36. 2 oz (55 g) inverted sugar (or honey)
  37. 1.5 g salt
  38. 21 g gelatin sheets (200 bloom) 2%
  39. liposoluble yellow food colour
  40. a pinch liposoluble red food colour
  1. - Almond Joconde biscuit -
  2. Heat oven to 350 F-180°C (I used fan oven 325F-170°C) and line a baking tray
  3. (9x12 in- 30x22 cm.) with baking paper.
  4. Melt butter and set aside.
  5. In a bowl, sift together almond powder, icing sugar, flour and mix to combine.
  6. Add egg and mix until you get a smooth mixture.
  7. Add melted butter and stir to combine.
  8. Whip egg whites with granulated sugar and salt until you get a smooth and glossy meringue.
  9. Spoon a small amount of the meringue in the pistachio mixture and stir to loosen.
  10. Add the remaining meringue in 2 batches, mixing gently with a rubber spatula.
  11. Use an offset spatula and gently spread the batter in the center of the tray.
  12. Bake for 12 minutes (I did 16 minutes).
  13. Let cool and with a round pastry ring 6.5 inches-16 cm, cut a disc from the biscuit.
  14. Wrap in clingfilm and freeze.
  15. - White chocolate croustillant -
  16. Melt white chocolate and crumble Gavottes® with your hands.
  17. Combine both in a mixing bowl until you get a homogeneus mixture.
  18. With a spoon, sppon a thin layer over biscuit Joconde, let the chocolate set, then freeze.
  19. - Almond lemon mousse -
  20. Line with clingfilm a 6 inches-16 cm. pastry ring and set aside.
  21. Soak gelatin sheets in cold water.
  22. Bring milk to a boil, then melt gelatin.
  23. Melt chocolate, add almond paste, lemon zest and mix to combine.
  24. Pour boiling milk on chocolate mixture in 3 batches, mixing well with a rubber spatula.
  25. Whip cream until soft peaks form.
  26. When mixture reaches 100F-37°C, gently add whipped cream.
  27. Pour the mousse in the prepared pastry ring and freeze.
  28. - Apricot jelly -
  29. Soak gelatin sheets in cold water.
  30. Heat a part of apricot puree in the microwave.
  31. Wring gently gelatin sheets to remove excess water, than fold in soften gelatin, stir to combine.
  32. Add sugar, dextrose and stir to combine.
  33. Add the remaining cold puree to the mixture, stir to combine and pour a thin layer over almond mousse (you colud have 3 tbsp leftovers…….it depends on thickness you want to get).
  34. Freeze.
  35. - Apricot mousse -
  36. Soak gelatin sheets in cold water.
  37. To apricot puree, add icing sugar and blend to combine.
  38. Heat a part of apricot puree, add wringed gelatin sheets and stir to melt.
  39. Add the remaining puree to the mixture, stir to combine.
  40. Whip cream until soft peaks form and in batches, add the whipped cream to the apricot mixture.
  41. - Orange glaze -
  42. Soak gelatin sheets in cold water and set aside.
  43. In a small saucepan, bring heavy cream, glucose syrup, inverted sugar syrup and salt to a boil.
  44. Meanwhile, cook water and sugar until 258F - 125°C.
  45. Gradually, pour the boiling syrup on heavy cream mixture and mix to combine.
  46. When the temperatures reaches 160F - 70°C add wringed gelatin sheets and food coloring.
  47. With a hand blender, mix until well combined.
  48. Let cool until 95F- 35°C before using.
  49. The glaze does not need to be refrigerated overnight before using.
  50. - To assemble -
  51. Line with clingfilm a 7 inches-18 cm. pastry ring and use acetate strip inside.
  52. Pour some apricot mousse inside the mould, freeze for 10 mimutes to set.
  53. Place the almond mousse with apricot jelly inside the mould (jelly side down) and press a little.
  54. Pour the remaining apricot mousse, add the biscuit Joconde (with chocolate croustillant side down) and freeze.
  55. - To serve -
  56. Remove the frozen dessert from the ring and invert on a rack.
  57. Glaze the dessert.
  58. Garnish with fresh apricot slices as you prefer.
  59. Refrigerate for 18/24 hours before serving.
  60. Enjoy.
  1. Apricot mousse: I used store bought apricot puree.
  2. If you use fresh apricots, add a few drops of lemon juice.
  3. You will have some leftovers (220 g).
  4. Orange glaze: you can reduce 30%.
  5. If you want to use meringues to garnish, I suggest you to arrange them a few minutes before serving.
  6. Otherwise, you can brush the meringues with melted cocoa butter on both side.
Sweet apricot 3Sweet apricot 4

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  1. Caterina Muscianese says

    Una ricetta di classe, spiegata benissimo e realizzata in modo impeccabile. Bellissime anche le foto. Sfido chiunque a trovare qui una ricetta e/o una foto sottotono. Bravissima Arianna. Ormai tra i miei “preferiti”. Continua così!

    • gentile Caterina, grazie infinite per i complimenti……
      io cercherò di continuare così, e tu, continia a seguirci.
      Un abbraccio e a presto.

  2. elena says

    A bocca aperta…ecco come sono rimasta!!! Bellissimo questo dolce, di più favoloso e ne immagino la bontà…
    P.s io sono quella del lievito per le rose-brioche, fatte con meno lievito e impastate a mano sono venute una favola.
    Complimenti per il vs blog ,molto ben fatto.

    • gentilissima…..mi fa piacere che le brioche siano venute bene e che ti siano piaciute.
      Ti ringrazio immensamente per i bellissimi complimenti…..siete voi che mi seguite, a spronarmi a fare sempre meglio.
      Grazie di cuore.

  3. C’est beau, frais, tendre, romantique, appétissant, … il y a tant de mots, je suis séduite par la gourmandise, les saveurs et l’élégance de cet entremets, j’adore !

    • Ma chère Isa…… ne sais pas quoi répondre….seulement merci merci et encore merci.

  4. Simona Losi says

    Un dolce solare, l’estate racchiusa in un’ estasi di piacere per tutti i sensi. Sei fantastica!

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