Rosemary Apricot Entremets
This rosemary apricot entremets is quite unique as it uses fresh herbs infusion as a way to add a more interesting flavor profile. But the rosemary works really well in this mix so the final cake is fragrant, it has texture and proves a nice challenge to make.
Servings :2 16cm entremets
Ingredients
Rosemary creme brulee
- 300 g heavy cream
- 2 fresh rosemary sprigs
- 40 g white granulated sugar
- 60 g egg yolks
- 2 g gelatin + 12g water
Apricot marmalade
- 250 g apricot puree
- 100 g apricot cubes
- 45 g white granulated sugar
- 3 g pectin NH
- 1 g citric acid
Almond dacquoise
- 100 g egg whites
- 85 g white granulated sugar
- 85 g almond flour
- 50 g icing sugar
- 25 g all-purpose white flour
- 1 g salt
- 3 g fresh rosemary (chopped into small pieces)
Almond mousse
- 160 g almond milk
- 5 g vanilla extract
- 10 g gelatin + 60g water
- 260 g white chocolate
- 35 g almond flour
- 310 g heavy cream (whipped)
Mirror glaze
- 75 g water
- 150 g white sugar
- 150 g glucose syrup
- 10 g gelatin + 60g water
- 100 g sweetened condensed milk
- 150 g white chocolate
- White food coloring
- Orange food coloring
Instructions
Rosemary creme brulee
- Heat up the heavy cream then add the rosemary and infuse for 10 minutes. Remove the rosemary.
- Mix the egg yolk with the sugar then gradually pour the warm liquid over the mix.
- Bring it back to the pot and cook to 82C.
- Split the mixture equally between 2 cake rings of 14cm diametru.
- Freeze at least 2 hours.
Apricot marmalade
- Warm up the fruit puree and apricot cubes.
- Mix the pectin Nh with the sugar then add it to the fruit mix.
- Bring to a boil and cook for 30 seconds.
- Remove from heat and add the citric acid.
- Split into 2 equal portions then pour both of them over the creme brulee insert you froze earlier.
- Freeze again for at least 4 hours.
Almond dacquoise
- Whip the egg whites until stiff, adding the sugar gradually. Whip until a shiny meringue forms.
- Sift the almond flour, icing sugar, flour and salt in a bowl. Add the chopped rosemary and mix well.
- Fold the dry ingredients in a bowl, gradually.
- Pipe the batter into 2 discs of 14cm diameter.
- Optional - sprinkle almond slices on each disc.
- Bake in the preheated oven at 170C for 15 minutes or until golden brown.
Almond mousse
- Heat up the almond milk, bloomed gelatin and vanilla extract.
- Pour over the white chocolate and blend well.
- Cool down to 30C, then add the whipped cream.
To assemble the cake
- Line 2 16cm-diameter cake rings with plastic wrap on the bottom to seal it and with acetate sheets to level the sides of the cakes.
- Pour part of the mousse into each ring then arrange the creme brulee - apricot insert in the center.
- Cover with more mousse then place the sponge into the ring.
- Freeze the cake for at least 6-8 hours then remove from the cake ring.
Mirror glaze
- Mix the chocolate with the condensed milk in a jug.
- Combine the water, sugar and glucose in a pot and bring to 103C.
- Take aside then add the bloomed gelatin.
- Pour over the chocolate.
- Blend well.
- Transfer part of the glaze in a smaller jug. Color the small quantity of glaze with white and the larger quantity with orange. Blend both well.
- Chill in the fridge for 8 hours then reheat and bring to 34C - working temperature.
- Take the cake from the freezer. Pour the orange glaze first, then the white glaze and marble both with a spatula.
- Remove the excess glaze and place on a cake board.
- Decorate as you wish!
Equipment
- Mixer
- 2 16cm cake rings
- 2 14cm cake rings
- Baking oven
- Baking trays
- Baking paper
- Plastic wrap
- Acetate
- Spatulas
- Bowls
- Whisk
- Offset spatula
- Sieve