Apricot and pistachio verrines … a slightly different combination that is now becoming a classic.
Pistachio is often paired with rberries and apricot is often paired with almonds …… here in this delicious recipe I propose a combination of these two flavors… .. apricot and pistachio.
Apricot and pistachio verrines …. Creamy and melt-in-your-mouth recipes , a little crunchy with the crumble and the freshness of the fruit.
A simple and delicious dessert.
Apricot and pistachio verrines
Ingredients
Pistachio and White chocolate bavarois
- 4 tbsp + 1 tsp (55 g) whipping cream
- 2.5 tbsp (35 g) full fat milk
- 1 medium (16 g) egg yolk
- 1 tbsp (16 g) superfine granulated sugar
- 1.5 oz (40 g) white chocolate 35%, Ivoire Valrhona
- 2 tbsp (35 g) pure pistachio paste
- 1.93 g gold gelatin, 200 bloom
- 3/4 cup + 2 tsp (180 g) whipping cream
Apricot jelly
- 6 oz (170 g) apricot puree
- 1 tbsp (17 g) superfine granulated sugar
- 5 tsp (17 g) dextrose (or granulated sugar)
- 2.3 g gold gelatin, 200 bloom
Apricot crémeux
- 5 medium (80 g) egg yolks
- 4 tbsp + 2 tsp (70 g) superfine granulated sugar
- 1/3 cup (80 g) whipping cream
- 6 oz (170 g) apricot puree
- 2 scant tsp (25 g) cold unsalted butter, diced
- 3.4 g gold gelatin, 200 bloom
Pistachio crumble
- 1/2 cup (65 g) pastry flour
- 1/4 cup + 2 tsp (65 g) Demerara sugar
- 3/4 cup (65 g) pistachio powder
- 4.5 tbsp (65 g) unsalted butter
- A pinch of salt
Extra
- Fresh apricot slices
- Lemon juice
- Neutral glaze
- Finely chopped pistachios
- Tempered white chocolate
Instructions
Pistachio and white chocolate bavarois
Soak gelatin in cold water.
Melt the white chocolate with pistachio paste and set aside.
Prepare the custard with egg yolks, milk, sugar, cream, cooking stirring constantly until 180F - 82°C.
Out of the heat, add melted gelatin and stir combine.
Transfer the mixture into a jug, add melted chocolate/pistachio mixture and blend with a hand blender util smooth and silky.
Transfer the mixture into a bowl, and when it reaches about 95F - 35°C, add the whipped cream and combine the 2 mixtures.
Pour about 45/50 g in each verrine, cover with cling film and refrigerate for about 3/4 hours to set.
Apricot jelly
Soak gelatin in cold water.
Heat half the apricot puree with sugars until 130/140F - 55/60°C.
Out of the heat, add the melted gelatin, the remaining apricot puree and stir to combine.
When the jelly has reached about 77F - 25°C, pour 25 g inside the verrines.
Cover with cling film and refrigerate for about 4/5 hours to set.
Apricot crémeux
Soak gelatin in cold water.
Prepare the custard with egg yolks, sugar, cream, cooking stirring constantly until 180F - 82°C.
Out of the heat, add melted gelatin and stir combine.
Transfer the mixture into a jug, add apricot puree and blend with a hand blender util smooth and silky.
When the mixture has reached about 105F - 40°C, gradually add the diced butter and blend until smooth and silky.
Pour about 50 of apricot crémeux into the verrines, cover with cling film and refrigerate for about 4/5 hours to set.
Pistachio crumble
Heat fan oven at 320F - 160°C.
In the bowl of the stand mixer, rub the flour, butter, sugar and pistachio powder together until the mixture resembles breadcrumbs.
Sprinkle the mixture onto the baking tray and refrigerate or freeze until ready to use (i suggest to prepare the day ahead).
Bake for 15/17 minutes.
To Serve
Brush apricot slices with lemon juice, then with neutral glaze.
Garnish with chopped pistachios, the crumble, tempered white chocolate and apricot slices.
Serve immediately.
Enjoy!
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