Ingredients
Sponge
180 g / 6.35 oz Egg yolk
50 g / 1.7 oz Sugar
250 g / 8.82 oz California Almond Paste
200 g / 7.0 oz Egg white
110 g / 3.88 oz Sugar
150 g / 5.29 oz Flour
50 g / 1.7 oz Corn starch
250 g / 8.82 oz Apricots, dried
Mousse Almonosa
375 g /13.23 oz Heavy cream 35%
50 g / 1.7 oz Almonosa
4 g / 0.14 oz Sheet Gelatin
Apricot Jelly
200 g / 7 oz Apricot Purée
20 g / 0.70 oz Apricot liqueur
3 g / .10 oz Sheet Gelatin
Tuille
100 g / 3.53 oz Butter
100 g / 3.53 oz Icing sugar
100 g / 3.53 oz Egg white
100 g / 3.53 oz Flour
50 g / 1.7 oz Cocoa Nibs
20 g / 0.70 oz Pistachios, chopped
10 g / 0.35 oz Thyme
Preparation
Sponge
Cream egg yolk and sugar with California Almond Paste. Whisk until the mixture is pale and very thick. Whisk egg white and sugar to a meringue. Fold the meringue carefully into the egg mass. Fold the sieved flour and the corn starch into the mixture. Pipe the mass in oval Felchlin Savarin flexipan moulds and bake at 180°C/356°F for 15 minutes.
Mousse Almonosa
Heat the heavy cream in a saucepan over a gentle to moderate heat, until just below boiling point. Add the Almonosa and the soaked Sheet Gelatin.
Apricot Jelly
Mix Apricot Purée and Apricot liqueur together with soaked Sheet Gelatin, make a jelly.
Tuille
Cream all ingredients together and make a smooth paste. Spread triangles on a baking tray. Strew Cocoa Nibs, chopped Pistachios and Thyme on the tuille mass. Bake at 200°C/392°F until golden.
Setting
Pipe layers of Mousse Almonosa and Apricot Jelly into the oval Felchlin Savarin flexipan moulds. Cover the Savarins with an almond sponge. Freeze.
Decoration
Place frozen apricot savarins on a plate. Scoop vanilla ice cream on top. Decorate with a triangle of the tuille, Thyme and some apricot sauce.
Specialty Ingredients
#31336 FELCHLIN-Swiss ALMONOSA
#31345 FELCHLIN-Swiss CALIFORNIA ALMOND PASTE
#31307 FELCHLIN-Swiss MARACAIBO COCOA NIBS, CARMELIZED
#90070 Sheet Gelatin
#28008 PONTHIER Apricot Purèe
