Layered dessert with the winning blend of almonds and apricots.
Florian Bellanger's Almond Mousse and Apricot Verrine
Tarts, Pastries And Puddings
1/2 cup Mandelin Premium Almond Paste
1/2 cup milk
2 tablespoons granulated sugar
5 grams gelatin strips or 2 teaspoons gelatin powder
1 cup whipped cream
4 cups sliced apricots
1/4 cup confectioners’ sugar
2 cups sliced apricots
2 tablespoons butter
1 teaspoon brown sugar
Mandelin Blanched Whole Almonds for decoration
Create an apricot coulis for the bottom layer of this dessert in a glass. Place sliced apricots and sugar in a saute pan and cook over low heat, stirring occasionally, until the mixture becomes syrupy, about 15 minutes. Pass through a fine mesh, discarding the apricot skin, and allow to cool. Can be refrigerated for up to 1 week.
For the apricot garnish, place butter and brown sugar in a saute pan over medium heat until they melt. Add apricot slices and stir well. Let cook for 2-3 minutes until the fruit is browned yet still firm. Set aside.
To create the almond mousse, bring milk to a boil in a saucepan. Add sugar. Strain gelatin then place into pan and whisk until blended. Set aside.
In the bowl of an electric mixer, break almond paste into pieces. At medium speed, add the hot milk mixture gradually, a half at a time, allowing the almond paste to melt. Cease mixing and scrape the sides of the bowl then continue mixing at medium speed. Add the remaining hot milk mixture and continue until blended and very liquid. When cooled to room temperature, add liquid to whipped cream, half at a time, carefully folding from the middle to combine.
Fill a glass to the 1/3 mark with the apricot coulis. Place several slices of the apricot garnish on top, visible from the outside of the glass. Spoon in the almond mousse, filling to the 2/3 mark.
Dress with several more pieces of apricot garnish then add two or three Mandelin blanched whole almonds for decoration.
See video demonstration with Florian Bellanger