Entremets Amandine ……… a dessert with seasonal fruit, apricots, and a wonderful almond mousse.
Inside the Entremets Amandine, you will find a creamy apricot and basil custard and to finish, a fresh apricot jelly, sprinkled with fresh apricots.
Apricots and almonds marry perfectly ……
If instead, you would like to try the same tastes, but with different preparations, I recommend the Sweet Apricot, which you find here.
The Amandine entremets, for almonds lovers, will be a nice surprise.
Entremets Amandine
Yield:
8
Ingredients
Almond biscuit
- 2 medium (100 g) whole eggs
- 2 tbsp + 2 tsp (40 g) superfine granulated sugar
- 1 oz (27 g) honey
- ¼ cup + 1.5 tbsp (34 g) almond meal
- 1/3 cup + ½ tbsp (47 g) all-purpose flour
- 3 g baking powder
- 1 g salt
- 3 tbsp (40 g) heavy cream
- 2 tbsp (27 g) melted unsalted butter, hot
Apricots and basil custard
- 2 medium/large (40 g) egg yolks
- 1 medium (50 g) whole egg
- 4.5 tbs (65 g) superfine granulated sugar
- 5 tbs + 1.5 tsp (60 g) heavy cream
- a scant ½ cup (110 g) apricot puree
- 2 g gelatin sheets or powder, 200 bloom, (0.57%)
- 2 tbsp (30 g) 2 tbsp (30 g) soft unsalted butter
- ½ oz (15 g) fresh basil leaves
Apricots jelly
- 2/3 cup less 1.5 tbs (147 g) apricots puree
- 2.5 tsp (15 g) inverted sugar or honey
- 2 tsp (8 g) apricot liqueur
- 3 g gelatin sheets or powder, 200 bloom, (1.8%)
Almond mousse
- 2 oz (59 g) marzipan
- 3.5 tbsp (59 g) almond paste
- 1 ¼ cups + 1 tsp (285 g) full fat milk
- 1 ¼ cups + 1 tsp (285 g) full fat milk 1 cup + 1 tbsp + 1 tsp (285 g) heavy cream
- 7.68 g gelatin sheets or powder, 200 bloom , (1.2%)
Neutral nappage
- ½ cup (100 g) superfine granulated sugar
- 6 tbsp + 2 tsp (100 g) water
- 5 g gelatin sheets or powder, 200 bloom, (2.5%)
Mirror glaze
- ½ cup + 4 tbsp + 1 tsp (165 g) superfine granulated sugar
- 6 oz (165 g) glucose syrup
- 6 tbsp (88 g) water
- 4 oz (110 g) sweetened condensed milk
- 5.5 oz 160 g) white chocolate
- ¼ oz (5 g) milk chocolate
- 9.9 g gelatin sheets or powder, 200 bloom
- White food colouring
Extra
- Fresh apricots
- Fresh basil leaves
Instructions
Almond biscuit
- Heat fan oven at 300F-150°C.
- Place two 7 inches (18 cm) pastry rings on a perforated baking sheet lined with silpat and set aside.
- With a whisk, beat eggs with sugar and honey.
- Then, add all the other ingredients, but melted butter.
- Combine the mixture with a hand blender until smooth.
- Then add the melted butter and combine with a rubber spatula.
- Divide the mixture into the rings and bake for 12-15 minutes until pale gold (it is not necessary to butter the ring).
- Once cooled, with a 6 inches (16 cm) round pasty ring, cut 2 discs: put one aside to assemble, and place the other biscuit disc in a 7 inches (18 cm) pastry ring.
Apricots and basil custard
- The night ahead, an a mixing bowl, pour heavy cream and chopped basil leaves.
- Seal with plastic wrap and refrigerate overnight.
- Strain the mixture, weigh the liquid, balance the weigh adding more heavy cream if necessary.
- Soak gelatin sheet in cold water.
- In the jar of a hand blender, pour fruit pulp, whole egg, egg yolks, heavy cream and sugar and blend to combine.
- Pour the mixture into a saucepan and cook over moderate heat, stirring constantly.
- When the mixture reaches 179.5 F - 82°C remove from the heat and return to the jar.
- Wring gently gelatin sheets to remove excess water, then add to the warm liquid and blend to melt.
- Add soft butter and blend once again.
- Pour the mixture over the almond biscuit (1.5 cm thick) and freeze (2 tbsp leftovers).
Apricots jelly
- Soak gelatin sheets in cold water.
- Line with cling film a 5.5 inches (14 cm) pastry ring and set aside.
- Heat a part of apricot puree in the microwave.
- Wring gently gelatin sheets to remove excess water, then fold in soften gelatin, stir to combine.
- Add sugar, the remaining puree, the liqueur and stir to combine.
- Pour 170 g of the jelly into the ring, refrigerate to set, then freeze.
Almond mousse
- Soak gelatin sheets in cold water.
- Heat the marzipan in the microwave, add the almond paste and place the 2 ingredients in a jar.
- Heat an amount of milk, add wringed gelatin sheets and stir to melt.
- Pour the hot milk over the almonds mixture and blend until smooth.
- Add gradually the remaining milk and blend to combine.
- Whisk the heavy cream until soft peaks form.
- Pour gradually the almonds mixture into the whipped cream and gently mix to combine.
Neutral nappage
- Soak gelatin sheets in cold water.
- In a small saucepan bring water and sugar to 218F - 103°C.
- Remove from the heat and when the mixture reaches 160F - 70°C, add wringed gelatin sheets and stir to melt.
- Let cool the nappage to glaze, until 90°F - 32°C.
Mirror glaze
- Soak gelatin sheets in cold water.
- In a high jar, place finely chopped chocolates and sweetened condensed milk.
- Pour water, sugar and glucose syrup in a saucepan, and bring to 219F (103°C).
- Pour the syrup over the chocolate/condensed milk mixture, add gelatin sheets, colour and blend with a hand blender for about 2 minutes.
- Refrigerate for about 12 hours.
To assemble
- Pour the mousse half the mould (7 inches pastry ring)
- Place the frozen disc in the middle (custard downward) and press a little.
- Pour the remaining mousse until 3 mm from the edge of the mould.
- Place the second almond biscuit in the middle and freeze.
To serve
- Remove the dessert from the ring and place on a rack.
- Heat the glaze at 95 F/ 85 F - 35-30°C and glaze the mousse.
- Remove the apricts jelly from the ring and glaze the disc when the temperature is about 90°F - 32°C.
- Place the jelly in the centre and garnish with fresh basil leaves and apricots slices.
- Refrigerate for at least 8 hours before serving.
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