Sweet apricot

by | Jun 26, 2017 | Entremets e Single servings, Pastry | 0 comments

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

Yield: serves 8


Almond Joconde biscuit

  • ½ cup (50 g) almond powder
  • 1/3 cup + 1 tbs (50 g) icing sugar
  • 1 tbs + 1 tsp (15 g) pastry flour
  • 1 big whole egg (2.5 oz-65 g)
  • 1 tbs (15 g) pistachio paste
  • a scant tbs (10 g) unsalted butter
  • ¼ cup (50 g) egg whites, room temperature
  • 2 tsp (10 g) superfine granulated sugar
  • a pinch of salt

White chocolate croustillant

  • generous 2 oz (60 g) white chocolate
  • 1oz (30 g) shredded gavottes or corn flakes

Almond lemon mousse

  • 2 tbsp + 2 tsp (38 g) full fat milk
  • 2 scant oz (52 g) white chocolate Opalys
  • 1 g lemon zest
  • ¼ cup + 1 tbsp (77 g) whipping cream
  • 1 tbsp + 2 tsp (25 g) white almond paste
  • 1,26 g gelatin sheets (200 bloom) 0.7 %

Apricot jelly

  • ½ cup (125 g) apricot puree
  • 2 tbsp (32 g) superfine granulated sugar
  • 1 tbsp + 1 tsp (15 g) dextrose, or granulated sugar
  • 2,75 g gelatin sheets (200 bloom) 1.6%

Apricot mousse

  • 2 cups (500 g) apricot puree
  • 1/3 cup + 1/8 cup (60 g) icing sugar
  • ¾ cup + 3 tbsp (210 g) whipping cream
  • 9,2 g gelatin sheets (200 bloom) 1.2%

Orange glaze

  • ½ cup + 1 tbsp + 2 tsp (125 g) water
  • 2 cups + 1 scant tbsp (412 g) superfine granulated sugar
  • 1 + ¼ cups + 2 tbsp + 1 tsp (300 g) heavy cream or whipping cream
  • 5 oz (142 g) glucose syrup
  • 2 oz (55 g) inverted sugar (or honey)
  • 1.5 g salt
  • 21 g gelatin sheets (200 bloom) 2%
  • liposoluble yellow food colour
  • a pinch liposoluble red food colour


    Almond Joconde biscuit
    Heat oven to 350 F-180°C (I used fan oven 325F-170°C) and line a baking tray
    (9x12 in- 30x22 cm.) with baking paper.
    Melt butter and set aside.
    In a bowl, sift together almond powder, icing sugar, flour and mix to combine.
    Add egg and mix until you get a smooth mixture.
    Add melted butter and stir to combine.
    Whip egg whites with granulated sugar and salt until you get a smooth and glossy meringue.
    Spoon a small amount of the meringue in the pistachio mixture and stir to loosen.
    Add the remaining meringue in 2 batches, mixing gently with a rubber spatula.
    Use an offset spatula and gently spread the batter in the center of the tray.
    Bake for 12 minutes (I did 16 minutes).
    Let cool and with a round pastry ring 6.5 inches-16 cm, cut a disc from the biscuit.
    Wrap in clingfilm and freeze.
    White chocolate croustillant
    Melt white chocolate and crumble Gavottes® with your hands.
    Combine both in a mixing bowl until you get a homogeneus mixture.
    With a spoon, sppon a thin layer over biscuit Joconde, let the chocolate set, then freeze.
    Almond lemon mousse
    Line with clingfilm a 6 inches-16 cm. pastry ring and set aside.
    Soak gelatin sheets in cold water.
    Bring milk to a boil, then melt gelatin.
    Melt chocolate, add almond paste, lemon zest and mix to combine.
    Pour boiling milk on chocolate mixture in 3 batches, mixing well with a rubber spatula.
    Whip cream until soft peaks form.
    When mixture reaches 100F-37°C, gently add whipped cream.
    Pour the mousse in the prepared pastry ring and freeze.
    Apricot jelly
    Soak gelatin sheets in cold water.
    Heat a part of apricot puree in the microwave.
    Wring gently gelatin sheets to remove excess water, than fold in soften gelatin, stir to combine.
    Add sugar, dextrose and stir to combine.
    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).
    Apricot mousse
    Soak gelatin sheets in cold water.
    To apricot puree, add icing sugar and blend to combine.
    Heat a part of apricot puree, add wringed gelatin sheets and stir to melt.
    Add the remaining puree to the mixture, stir to combine.
    Whip cream until soft peaks form and in batches, add the whipped cream to the apricot mixture.
    Orange glaze
    Soak gelatin sheets in cold water and set aside.
    In a small saucepan, bring heavy cream, glucose syrup, inverted sugar syrup and salt to a boil.
    Meanwhile, cook water and sugar until 258F - 125°C.
    Gradually, pour the boiling syrup on heavy cream mixture and mix to combine.
    When the temperatures reaches 160F - 70°C add wringed gelatin sheets and food coloring.
    With a hand blender, mix until well combined.
    Let cool until 95F-105F - 35-40°C before using.
    The glaze does not need to be refrigerated overnight before using.
    To assemble
    Line with clingfilm a 7 inches-18 cm. pastry ring and use acetate strip inside.
    Pour some apricot mousse inside the mould, freeze for 10 mimutes to set.
    Place the almond mousse with apricot jelly inside the mould (jelly side down) and press a little.
    Pour the remaining apricot mousse, add the biscuit Joconde (with chocolate croustillant side down) and freeze.
    To serve
    Remove the frozen dessert from the ring and invert on a rack.
    Glaze the dessert.
    Garnish with fresh apricot slices as you prefer.
    Refrigerate for 18/24 hours before serving.


Apricot mousse: I used store bought apricot puree.
If you use fresh apricots, add a few drops of lemon juice.
You will have some leftovers (220 g).
Orange glaze: you can reduce 30%.
If you want to use meringues to garnish, I suggest you to arrange them a few minutes before serving.
Otherwise, you can brush the meringues with melted cocoa butter on both side.

Sweet apricot 3Sweet apricot 4


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