{"id":3053,"date":"2017-06-26T15:49:16","date_gmt":"2017-06-26T13:49:16","guid":{"rendered":"http:\/\/185.197.128.181\/~cookingm\/2017\/06\/26\/sweet-apricot\/"},"modified":"2021-07-31T19:14:35","modified_gmt":"2021-07-31T17:14:35","slug":"sweet-apricot","status":"publish","type":"post","link":"https:\/\/www.cookingmesoftly.it\/en\/sweet-apricot\/","title":{"rendered":"Sweet apricot"},"content":{"rendered":"<p>Once again, a fruit dessert: after strawberries, raspberries and cherries (you can find <a href=\"https:\/\/www.cookingmesoftly.it\/2017\/03\/27\/pretty-in-pink\/\">here<\/a>, <a href=\"https:\/\/www.cookingmesoftly.it\/2017\/06\/12\/raspberries-red-passion-tart\/\">here<\/a> and <a href=\"https:\/\/www.cookingmesoftly.it\/2017\/06\/04\/cherry-tart\/\">here<\/a>), today a dessert with colors and flavors of summer: apricots, almonds and lemon.<br \/>\nDelicious, sweet but not too much, soft and crunchy.<br \/>\nPerfect for a Sunday lunch with friends.<\/p>\n<p><a href=\"https:\/\/www.cookingmesoftly.it\/wp-content\/uploads\/2017\/06\/Sweet-apricot-1.jpg\"><img decoding=\"async\" class=\"alignnone size-full wp-image-3863\" src=\"https:\/\/www.cookingmesoftly.it\/wp-content\/uploads\/2017\/06\/Sweet-apricot-1.jpg\" alt=\"Sweet apricot 1\" width=\"554\" height=\"674\"><\/a><\/p>\n<p><a href=\"https:\/\/www.cookingmesoftly.it\/wp-content\/uploads\/2017\/06\/Sweet-apricot-2.jpg\"><img decoding=\"async\" class=\"alignnone size-full wp-image-3864\" src=\"https:\/\/www.cookingmesoftly.it\/wp-content\/uploads\/2017\/06\/Sweet-apricot-2.jpg\" alt=\"Sweet apricot 2\" width=\"743\" height=\"527\"><\/a><\/p>\n\t<section id=\"mv-creation-245\" class=\"mv-create-card mv-create-card-245 mv-recipe-card mv-create-card-style-centered mv-no-js mv-create-center-cards mv-create-has-uppercase mv-create-has-image \" style=\"position: relative;\">\n\t\t\n\t\t<div class=\"mv-create-wrapper\">\n\n\t\t\t\n\t\t\t<header class=\"mv-create-header\">\n\t\t\t\t<h2 class=\"mv-create-title mv-create-title-primary\">Sweet apricot<\/h2>\n\n<div class=\"mv-create-times mv-create-times-0\">\n\n\t\t\t\t<div class=\"mv-create-time mv-create-time-yield\">\n\t\t\t\t<em class=\"mv-create-time-label mv-create-lowercase mv-create-strong\">Yield: <\/em>\n\t\t\t\t<span class=\"mv-create-time-format mv-create-uppercase\">serves 8<\/span>\n\t\t\t<\/div>\n\t\n\t\n<\/div>\n\t<div id=\"mv-create-245\" class=\"mv-create-reviews\" data-mv-create-id=\"245\" data-mv-create-rating=\"\" data-mv-create-total-ratings=\"\" data-mv-rest-url=\"https:\/\/www.cookingmesoftly.it\/en\/wp-json\/\"><div class=\"mv-reviews\"><div><div class=\"mv-reviews-stars mv-stars mv-star-ratings \" role=\"img\" aria-label=\"0 out of 5 stars\"><svg class=\"mv-stars-svg mv-stars-empty\" width=\"150\" height=\"25\" aria-hidden=\"true\" viewbox=\"0 0 68 11.4\" preserveaspectratio=\"none\"><path d=\"M6,0,7.875,3.75,12,4.35,9,7.275,9.675,11.4,6,9.45,2.325,11.4,3,7.275,0,4.35l4.125-.6Z\" transform=\"translate(0)\"><\/path><path d=\"M6,0,7.875,3.75,12,4.35,9,7.275,9.675,11.4,6,9.45,2.325,11.4,3,7.275,0,4.35l4.125-.6Z\" transform=\"translate(14)\"><\/path><path d=\"M6,0,7.875,3.75,12,4.35,9,7.275,9.675,11.4,6,9.45,2.325,11.4,3,7.275,0,4.35l4.125-.6Z\" transform=\"translate(28)\"><\/path><path d=\"M6,0,7.875,3.75,12,4.35,9,7.275,9.675,11.4,6,9.45,2.325,11.4,3,7.275,0,4.35l4.125-.6Z\" transform=\"translate(42)\"><\/path><path d=\"M6,0,7.875,3.75,12,4.35,9,7.275,9.675,11.4,6,9.45,2.325,11.4,3,7.275,0,4.35l4.125-.6Z\" transform=\"translate(56)\"><\/path><\/svg><svg class=\"mv-stars-svg mv-stars-filled mv-stars-r-0\" width=\"150\" height=\"25\" aria-hidden=\"true\" viewbox=\"0 0 68 11.4\" preserveaspectratio=\"none\"><path d=\"M6,0,7.875,3.75,12,4.35,9,7.275,9.675,11.4,6,9.45,2.325,11.4,3,7.275,0,4.35l4.125-.6Z\" transform=\"translate(0)\"><\/path><path d=\"M6,0,7.875,3.75,12,4.35,9,7.275,9.675,11.4,6,9.45,2.325,11.4,3,7.275,0,4.35l4.125-.6Z\" transform=\"translate(14)\"><\/path><path d=\"M6,0,7.875,3.75,12,4.35,9,7.275,9.675,11.4,6,9.45,2.325,11.4,3,7.275,0,4.35l4.125-.6Z\" transform=\"translate(28)\"><\/path><path d=\"M6,0,7.875,3.75,12,4.35,9,7.275,9.675,11.4,6,9.45,2.325,11.4,3,7.275,0,4.35l4.125-.6Z\" transform=\"translate(42)\"><\/path><path d=\"M6,0,7.875,3.75,12,4.35,9,7.275,9.675,11.4,6,9.45,2.325,11.4,3,7.275,0,4.35l4.125-.6Z\" transform=\"translate(56)\"><\/path><\/svg><\/div><\/div><div class=\"mv-reviews-reviewcount\">No Ratings<\/div><\/div><\/div>\n\t<!-- This is a button so it inherits theme styles -->\n\t<form class=\"mv-create-print-form\" method=\"get\" target=\"_blank\" action=\"https:\/\/www.cookingmesoftly.it\/en\/wp-json\/mv-create\/v1\/creations\/245\/print\"><button class=\"mv-create-button mv-create-print-button\" data-mv-print=\"https:\/\/www.cookingmesoftly.it\/en\/wp-json\/mv-create\/v1\/creations\/245\/print\">Print<\/button><\/form>\n\t\t\t<\/header>\n\n\t\t\t\t<div class=\"mv-create-ingredients\">\n\t\t<h3 class=\"mv-create-ingredients-title mv-create-title-secondary\">Ingredients<\/h3>\n\n\t\t\t\t\t\t\t\t<div class=\"mv-create-ingredient-group\" data-ingredient-group=\"0\">\n\t\t\t\t\t\t\t\t\t<div class=\"mv-create-ingredient-group-header\">\n\t\t\t\t\t\t<h4>Almond Joconde biscuit <\/h4>\n\t\t\t\t\t\t<button type=\"button\" class=\"mv-create-ingredient-group-toggle\" aria-expanded=\"true\" style=\"display: none\">\n\t\t\t\t\t\t\t<span class=\"screen-reader-text\">Toggle ingredient group<\/span>\n\t\t\t\t\t\t<\/button>\n\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t<ul class=\"mv-create-ingredient-list\">\n\t\t\t\t\t\t\t\t\t\t\t<li data-ingredient-index=\"0\" data-ingredient-id=\"17664\">\n\t\t\t\t\t\t\t\u00bd cup (50 g) almond powder\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t\t\t\t\t<li data-ingredient-index=\"1\" data-ingredient-id=\"17665\">\n\t\t\t\t\t\t\t1\/3 cup + 1 tbs (50 g) icing sugar\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t\t\t\t\t<li data-ingredient-index=\"2\" data-ingredient-id=\"17666\">\n\t\t\t\t\t\t\t1 tbs + 1 tsp (15 g) pastry flour\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t\t\t\t\t<li data-ingredient-index=\"3\" data-ingredient-id=\"17667\">\n\t\t\t\t\t\t\t1 big whole egg (2.5 oz-65 g)\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t\t\t\t\t<li data-ingredient-index=\"4\" data-ingredient-id=\"17668\">\n\t\t\t\t\t\t\t1 tbs (15 g) pistachio paste\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t\t\t\t\t<li data-ingredient-index=\"5\" data-ingredient-id=\"17669\">\n\t\t\t\t\t\t\ta scant tbs (10 g) unsalted butter\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t\t\t\t\t<li data-ingredient-index=\"6\" data-ingredient-id=\"17670\">\n\t\t\t\t\t\t\t\u00bc cup (50 g) egg whites, room temperature\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t\t\t\t\t<li data-ingredient-index=\"7\" data-ingredient-id=\"17671\">\n\t\t\t\t\t\t\t2 tsp (10 g) superfine granulated sugar\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t\t\t\t\t<li data-ingredient-index=\"8\" data-ingredient-id=\"17672\">\n\t\t\t\t\t\t\ta pinch of salt\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t\t\t<\/ul>\n\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\t<div class=\"mv-create-ingredient-group\" data-ingredient-group=\"1\">\n\t\t\t\t\t\t\t\t\t<div class=\"mv-create-ingredient-group-header\">\n\t\t\t\t\t\t<h4>White chocolate croustillant <\/h4>\n\t\t\t\t\t\t<button type=\"button\" class=\"mv-create-ingredient-group-toggle\" aria-expanded=\"true\" style=\"display: none\">\n\t\t\t\t\t\t\t<span class=\"screen-reader-text\">Toggle ingredient group<\/span>\n\t\t\t\t\t\t<\/button>\n\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t<ul class=\"mv-create-ingredient-list\">\n\t\t\t\t\t\t\t\t\t\t\t<li data-ingredient-index=\"0\" data-ingredient-id=\"17673\">\n\t\t\t\t\t\t\tgenerous 2 oz (60 g) white chocolate\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t\t\t\t\t<li data-ingredient-index=\"1\" data-ingredient-id=\"17674\">\n\t\t\t\t\t\t\t1oz (30 g) shredded gavottes or corn flakes\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t\t\t<\/ul>\n\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\t<div class=\"mv-create-ingredient-group\" data-ingredient-group=\"2\">\n\t\t\t\t\t\t\t\t\t<div class=\"mv-create-ingredient-group-header\">\n\t\t\t\t\t\t<h4>Almond lemon mousse <\/h4>\n\t\t\t\t\t\t<button type=\"button\" class=\"mv-create-ingredient-group-toggle\" aria-expanded=\"true\" style=\"display: none\">\n\t\t\t\t\t\t\t<span class=\"screen-reader-text\">Toggle ingredient group<\/span>\n\t\t\t\t\t\t<\/button>\n\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t<ul class=\"mv-create-ingredient-list\">\n\t\t\t\t\t\t\t\t\t\t\t<li data-ingredient-index=\"0\" data-ingredient-id=\"17675\">\n\t\t\t\t\t\t\t2 tbsp + 2 tsp (38 g) full fat milk\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t\t\t\t\t<li data-ingredient-index=\"1\" data-ingredient-id=\"17676\">\n\t\t\t\t\t\t\t2 scant oz (52 g) white chocolate Opalys\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t\t\t\t\t<li data-ingredient-index=\"2\" data-ingredient-id=\"17677\">\n\t\t\t\t\t\t\t1 g lemon zest\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t\t\t\t\t<li data-ingredient-index=\"3\" data-ingredient-id=\"17678\">\n\t\t\t\t\t\t\t\u00bc cup + 1 tbsp (77 g) whipping cream\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t\t\t\t\t<li data-ingredient-index=\"4\" data-ingredient-id=\"17679\">\n\t\t\t\t\t\t\t1 tbsp + 2 tsp (25 g) white almond paste\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t\t\t\t\t<li data-ingredient-index=\"5\" data-ingredient-id=\"17680\">\n\t\t\t\t\t\t\t1,26 g gelatin sheets (200 bloom) 0.7 %\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t\t\t<\/ul>\n\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\t<div class=\"mv-create-ingredient-group\" data-ingredient-group=\"3\">\n\t\t\t\t\t\t\t\t\t<div class=\"mv-create-ingredient-group-header\">\n\t\t\t\t\t\t<h4>Apricot jelly \t\t <\/h4>\n\t\t\t\t\t\t<button type=\"button\" class=\"mv-create-ingredient-group-toggle\" aria-expanded=\"true\" style=\"display: none\">\n\t\t\t\t\t\t\t<span class=\"screen-reader-text\">Toggle ingredient group<\/span>\n\t\t\t\t\t\t<\/button>\n\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t<ul class=\"mv-create-ingredient-list\">\n\t\t\t\t\t\t\t\t\t\t\t<li data-ingredient-index=\"0\" data-ingredient-id=\"17681\">\n\t\t\t\t\t\t\t\u00bd cup (125 g) apricot puree\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t\t\t\t\t<li data-ingredient-index=\"1\" data-ingredient-id=\"17682\">\n\t\t\t\t\t\t\t2 tbsp (32 g) superfine granulated sugar\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t\t\t\t\t<li data-ingredient-index=\"2\" data-ingredient-id=\"17683\">\n\t\t\t\t\t\t\t1 tbsp + 1 tsp (15 g) dextrose, or granulated sugar\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t\t\t\t\t<li data-ingredient-index=\"3\" data-ingredient-id=\"17684\">\n\t\t\t\t\t\t\t2,75 g gelatin sheets (200 bloom) 1.6%\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t\t\t<\/ul>\n\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\t<div class=\"mv-create-ingredient-group\" data-ingredient-group=\"4\">\n\t\t\t\t\t\t\t\t\t<div class=\"mv-create-ingredient-group-header\">\n\t\t\t\t\t\t<h4>Apricot mousse \t\t <\/h4>\n\t\t\t\t\t\t<button type=\"button\" class=\"mv-create-ingredient-group-toggle\" aria-expanded=\"true\" style=\"display: none\">\n\t\t\t\t\t\t\t<span class=\"screen-reader-text\">Toggle ingredient group<\/span>\n\t\t\t\t\t\t<\/button>\n\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t<ul class=\"mv-create-ingredient-list\">\n\t\t\t\t\t\t\t\t\t\t\t<li data-ingredient-index=\"0\" data-ingredient-id=\"17685\">\n\t\t\t\t\t\t\t2 cups (500 g) apricot puree\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t\t\t\t\t<li data-ingredient-index=\"1\" data-ingredient-id=\"17686\">\n\t\t\t\t\t\t\t1\/3 cup + 1\/8 cup (60 g) icing sugar\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t\t\t\t\t<li data-ingredient-index=\"2\" data-ingredient-id=\"17687\">\n\t\t\t\t\t\t\t\u00be cup + 3 tbsp (210 g) whipping cream\t\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t\t\t\t\t<li data-ingredient-index=\"3\" data-ingredient-id=\"17688\">\n\t\t\t\t\t\t\t9,2 g gelatin sheets (200 bloom) 1.2%\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t\t\t<\/ul>\n\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\t<div class=\"mv-create-ingredient-group\" data-ingredient-group=\"5\">\n\t\t\t\t\t\t\t\t\t<div class=\"mv-create-ingredient-group-header\">\n\t\t\t\t\t\t<h4>Orange glaze <\/h4>\n\t\t\t\t\t\t<button type=\"button\" class=\"mv-create-ingredient-group-toggle\" aria-expanded=\"true\" style=\"display: none\">\n\t\t\t\t\t\t\t<span class=\"screen-reader-text\">Toggle ingredient group<\/span>\n\t\t\t\t\t\t<\/button>\n\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t<ul class=\"mv-create-ingredient-list\">\n\t\t\t\t\t\t\t\t\t\t\t<li data-ingredient-index=\"0\" data-ingredient-id=\"17689\">\n\t\t\t\t\t\t\t\u00bd cup + 1 tbsp + 2 tsp (125 g) water\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t\t\t\t\t<li data-ingredient-index=\"1\" data-ingredient-id=\"17690\">\n\t\t\t\t\t\t\t2 cups + 1 scant tbsp (412 g) superfine granulated sugar\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t\t\t\t\t<li data-ingredient-index=\"2\" data-ingredient-id=\"17691\">\n\t\t\t\t\t\t\t1 + \u00bc cups + 2 tbsp + 1 tsp (300 g) heavy cream or whipping cream\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t\t\t\t\t<li data-ingredient-index=\"3\" data-ingredient-id=\"17692\">\n\t\t\t\t\t\t\t5 oz (142 g) glucose syrup\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t\t\t\t\t<li data-ingredient-index=\"4\" data-ingredient-id=\"17693\">\n\t\t\t\t\t\t\t2 oz (55 g) inverted sugar (or honey)\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t\t\t\t\t<li data-ingredient-index=\"5\" data-ingredient-id=\"17694\">\n\t\t\t\t\t\t\t1.5 g salt\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t\t\t\t\t<li data-ingredient-index=\"6\" data-ingredient-id=\"17695\">\n\t\t\t\t\t\t\t21 g gelatin sheets (200 bloom) 2%\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t\t\t\t\t<li data-ingredient-index=\"7\" data-ingredient-id=\"17696\">\n\t\t\t\t\t\t\tliposoluble yellow food colour \t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t\t\t\t\t<li data-ingredient-index=\"8\" data-ingredient-id=\"17697\">\n\t\t\t\t\t\t\ta pinch liposoluble red food colour\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t\t\t<\/ul>\n\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t<div class=\"mv-create-instructions mv-create-instructions-slot-v2\">\n\t\t<h3 class=\"mv-create-instructions-title mv-create-title-secondary\">Instructions<\/h3>\n\t\t<ol><p>Almond Joconde biscuit <br>Heat oven to 350 F-180&deg;C (I used fan oven 325F-170&deg;C) and line a baking tray <br>(9x12 in- 30x22 cm.) with baking paper.<br>Melt butter and set aside.<br>In a bowl, sift together almond powder, icing sugar, flour and mix to combine.<br>Add egg and mix until you get a smooth mixture.<br>Add melted butter and stir to combine.<br>Whip egg whites with granulated sugar and salt until you get a smooth and glossy meringue.<br>Spoon a small amount of the meringue in the pistachio mixture and stir to loosen.<br>Add the remaining meringue in 2 batches, mixing gently with a rubber spatula.<br>Use an offset spatula and gently spread the batter in the center of the tray.<br>Bake for 12 minutes (I did 16 minutes).<br>Let cool and with a round pastry ring 6.5 inches-16 cm, cut a disc from the biscuit.<br>Wrap in clingfilm and freeze.<br>White chocolate croustillant<br>Melt white chocolate and crumble Gavottes&reg; with your hands.<br>Combine both in a mixing bowl until you get a homogeneus mixture.<br>With a spoon, sppon a thin layer over biscuit Joconde, let the chocolate set, then freeze.<br>Almond lemon mousse <br>Line with clingfilm a 6 inches-16 cm. pastry ring and set aside.<br>Soak gelatin sheets in cold water.<br>Bring milk to a boil, then melt gelatin.<br>Melt chocolate, add almond paste, lemon zest and mix to combine.<br>Pour boiling milk on chocolate mixture in 3 batches, mixing well with a rubber spatula.<br>Whip cream until soft peaks form. <br>When mixture reaches 100F-37&deg;C, gently add whipped cream.<br>Pour the mousse in the prepared pastry ring and freeze.<br>Apricot jelly \t <br>Soak gelatin sheets in cold water.<br>Heat a part of apricot puree in the microwave.<br>Wring gently gelatin sheets to remove excess water, than fold in soften gelatin, stir to combine.<br>Add sugar, dextrose and stir to combine.<br>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&hellip;&hellip;.it depends on thickness you want to get).<br>Freeze.<br>Apricot mousse \t\t <br>Soak gelatin sheets in cold water.<br>To apricot puree, add icing sugar and blend to combine.<br>Heat a part of apricot puree, add wringed gelatin sheets and stir to melt.<br>Add the remaining puree to the mixture, stir to combine.<br>Whip cream until soft peaks form and in batches, add the whipped cream to the apricot mixture.<br>Orange glaze <br>Soak gelatin sheets in cold water and set aside.<br>In a small saucepan, bring heavy cream, glucose syrup, inverted sugar syrup and salt to a boil.<br>Meanwhile, cook water and sugar until 258F - 125&deg;C.<br>Gradually, pour the boiling syrup on heavy cream mixture and mix to combine.<br>When the temperatures reaches 160F - 70&deg;C add wringed gelatin sheets and food coloring.<br>With a hand blender, mix until well combined.<br>Let cool until 95F-105F - 35-40&deg;C before using.<br>The glaze does not need to be refrigerated overnight before using.<br>To assemble<br>Line with clingfilm a 7 inches-18 cm. pastry ring and use acetate strip inside.<br>Pour some apricot mousse inside the mould, freeze for 10 mimutes to set.<br>Place the almond mousse with apricot jelly inside the mould (jelly side down) and press a little.<br>Pour the remaining apricot mousse, add the biscuit Joconde (with chocolate croustillant side down) and freeze.<br>To serve<br>Remove the frozen dessert from the ring and invert on a rack.<br>Glaze the dessert.<br>Garnish with fresh apricot slices as you prefer.<br>Refrigerate for 18\/24 hours before serving.<br>Enjoy.<br><br><\/p><\/ol>\t<\/div>\n\t<div class=\"mv-create-notes mv-create-notes-slot-v2\">\n\t\t<h3 class=\"mv-create-notes-title mv-create-title-secondary\">Notes<\/h3>\n\t\t<div class=\"mv-create-notes-content\">\n\t\t\t<p><p>Apricot mousse: I used store bought apricot puree.<br \/>If you use fresh apricots, add a few drops of lemon juice.\t<br \/>You will have some leftovers (220 g). <br \/>Orange glaze: you can reduce 30%.<br \/>If you want to use meringues to garnish, I suggest you to arrange them a few minutes before serving.<br \/>Otherwise, you can brush the meringues with melted cocoa butter on both side.<br \/><\/p><\/p>\n\t\t<\/div>\n\t<\/div>\n\n\t\t<\/div>\n\n\t\t<footer class=\"mv-create-footer\">\n\t\t\t\n<div class=\"mv-create-footer-flexbox\">\n\n\t\t\t<div class=\"mv-create-copy\">&copy; Cooking Me Softly<\/div>\t\n\t<div class=\"mv-create-categories\">\n\n\t\t\n\t\t\n\t<\/div>\n\n\t\n<\/div>\n\t\t<\/footer>\n\n\t\t\n\t\t\t\t<div class=\"mv-create-checklists\" data-creation-id=\"245\"><\/div>\n\t\t\n\t<\/section>\n\n\t\n<p><a href=\"https:\/\/www.cookingmesoftly.it\/wp-content\/uploads\/2017\/06\/Sweet-apricot-3.jpg\"><img decoding=\"async\" class=\"alignnone size-full wp-image-3865\" src=\"https:\/\/www.cookingmesoftly.it\/wp-content\/uploads\/2017\/06\/Sweet-apricot-3.jpg\" alt=\"Sweet apricot 3\" width=\"554\" height=\"835\"><\/a><a href=\"https:\/\/www.cookingmesoftly.it\/wp-content\/uploads\/2017\/06\/Sweet-apricot-4.jpg\"><img decoding=\"async\" class=\"alignnone size-full wp-image-3866\" src=\"https:\/\/www.cookingmesoftly.it\/wp-content\/uploads\/2017\/06\/Sweet-apricot-4.jpg\" alt=\"Sweet apricot 4\" width=\"835\" height=\"554\"><\/a><\/p>\n","protected":false},"excerpt":{"rendered":"<p>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. &nbsp;<\/p>\n","protected":false},"author":3,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_et_pb_use_builder":"","_et_pb_old_content":"","_et_gb_content_width":"","_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"footnotes":""},"categories":[1761,1244],"tags":[4089,2601,2600,4606,4259,4103,4104,4086,4260,4119,4072,4074,4190,4098,4261,4262,4263],"class_list":["post-3053","post","type-post","status-publish","format-standard","hentry","category-entremets-e-single-servings","category-pastry","tag-albicocche-en","tag-almonds-en","tag-apricots-en","tag-biscuit-en","tag-biscuit-joconde-alla-mandorla-en","tag-dessert-di-frutta-en","tag-fruit-dessert-en","tag-frutta-estiva-en","tag-gelatina-di-albicocche-en","tag-gianluca-fusto-en","tag-lemon-en","tag-limone-en","tag-mandorle-en","tag-mousse-di-albicocche-en","tag-mousse-di-mandorle-al-limone-en","tag-summer-fruits-en","tag-sweet-apricot-en"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v28.0 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Sweet apricot &#8226; Cooking Me Softly<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.cookingmesoftly.it\/sweet-apricot\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Sweet apricot &#8226; Cooking Me Softly\" \/>\n<meta property=\"og:description\" content=\"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. &nbsp;\" \/>\n<meta property=\"og:url\" content=\"https:\/\/www.cookingmesoftly.it\/sweet-apricot\/\" \/>\n<meta property=\"og:site_name\" content=\"Cooking Me Softly\" \/>\n<meta property=\"article:publisher\" content=\"https:\/\/www.facebook.com\/cookingmesoftlyfoodblog\/\" \/>\n<meta property=\"article:published_time\" content=\"2017-06-26T13:49:16+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2021-07-31T17:14:35+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/www.cookingmesoftly.it\/wp-content\/uploads\/2017\/06\/Sweet-apricot-1.jpg\" \/>\n<meta name=\"author\" content=\"Aria\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:label1\" content=\"Written by\" \/>\n\t<meta name=\"twitter:data1\" content=\"Aria\" \/>\n\t<meta name=\"twitter:label2\" content=\"Est. reading time\" \/>\n\t<meta name=\"twitter:data2\" content=\"2 minutes\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\\\/\\\/schema.org\",\"@graph\":[{\"@type\":\"Article\",\"@id\":\"https:\\\/\\\/www.cookingmesoftly.it\\\/sweet-apricot\\\/#article\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/www.cookingmesoftly.it\\\/sweet-apricot\\\/\"},\"author\":{\"name\":\"Aria\",\"@id\":\"https:\\\/\\\/www.cookingmesoftly.it\\\/#\\\/schema\\\/person\\\/61fae07175c1543ae3dded48d1fc8f61\"},\"headline\":\"Sweet apricot\",\"datePublished\":\"2017-06-26T13:49:16+00:00\",\"dateModified\":\"2021-07-31T17:14:35+00:00\",\"mainEntityOfPage\":{\"@id\":\"https:\\\/\\\/www.cookingmesoftly.it\\\/sweet-apricot\\\/\"},\"wordCount\":59,\"commentCount\":0,\"publisher\":{\"@id\":\"https:\\\/\\\/www.cookingmesoftly.it\\\/#organization\"},\"image\":{\"@id\":\"https:\\\/\\\/www.cookingmesoftly.it\\\/sweet-apricot\\\/#primaryimage\"},\"thumbnailUrl\":\"https:\\\/\\\/www.cookingmesoftly.it\\\/wp-content\\\/uploads\\\/2017\\\/06\\\/Sweet-apricot-1.jpg\",\"keywords\":[\"albicocche\",\"almonds\",\"apricots\",\"biscuit\",\"biscuit-joconde-alla-mandorla\",\"dessert-di-frutta\",\"fruit-dessert\",\"frutta-estiva\",\"gelatina-di-albicocche\",\"gianluca-fusto\",\"lemon\",\"limone\",\"mandorle\",\"mousse-di-albicocche\",\"mousse-di-mandorle-al-limone\",\"summer-fruits\",\"sweet-apricot\"],\"articleSection\":[\"Entremets e Single servings\",\"Pastry\"],\"inLanguage\":\"en-US\",\"potentialAction\":[{\"@type\":\"CommentAction\",\"name\":\"Comment\",\"target\":[\"https:\\\/\\\/www.cookingmesoftly.it\\\/sweet-apricot\\\/#respond\"]}]},{\"@type\":\"WebPage\",\"@id\":\"https:\\\/\\\/www.cookingmesoftly.it\\\/sweet-apricot\\\/\",\"url\":\"https:\\\/\\\/www.cookingmesoftly.it\\\/sweet-apricot\\\/\",\"name\":\"Sweet apricot &#8226; 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