Apricot Entremet Recipe

Assembly Instructions

1. 1

   Prepare the White Chocolate Mousse

   Melt the white chocolate in a heatproof bowl. In another bowl, whip the heavy cream until soft peaks form. Soak the gelatin sheets in cold water for about 5 minutes, then dissolve in a small amount of warm water. Combine the melted chocolate with the whipped cream and gelatin. Mix until smooth and set aside.

2. 2

   Make the Lemon Curd

   In a saucepan, whisk together the egg yolks, granulated sugar, and lemon juice. Cook over low heat, stirring constantly until thickened. Remove from heat and whisk in the butter until smooth. Let it cool.

3. 3

   Prepare the Base

   In a bowl, combine almond flour and ground pistachios. Add the milk and mix until it forms a dough. Press the mixture into the bottom of a mold to create a base for the entremet.

4. 4

   Layer the Components

   Pour the lemon curd over the almond-pistachio base and let it set in the fridge for about 30 minutes. Once set, carefully spread the white chocolate mousse on top of the lemon curd. Smooth the top and refrigerate for at least 4 hours or until fully set.

5. 5

   Finish and Serve

   Once set, remove the entremet from the mold. Dust the top with powdered sugar and garnish with additional pistachios or apricot slices if desired. Slice and serve chilled.