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

Entremets Amandine

Entremets Amandine

Porzioni 8
Chef Aria


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


  • Fresh apricots
  • Fresh basil leaves


Almond biscuit

  1. 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

  1. 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

  1. 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

  1. 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

  1. 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

  1. 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

  1. 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

  1. 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.

Entremets Amandine

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