Apricot Entremet

• The bottom of this amazing apricot entrement can also be made with Pain de Gênes baked in a 6.3-inch/16cm Ø round cake pan, and then cut into 3 thick slices.
  

Pistachio Dacquoise

• Use a 6.3-inch/16cm Ø tart ring for the template. Make 3 dacquoise rounds (one sponge per 7-inch/18cm Ø cake). Save the third one for later use.
  

How To Make Apricot Puree

• Rinse the apricots under cool water to remove dirt. Cut them in half and remove the pits. Discard any bruised or overripe spots. Place the pitted apricots in a high-powered blender or use an immersion blender. Add sugar 10 percent sugar and blend until completely smooth. For a thinner consistency, add a splash of water or lemon juice. Taste and adjust sweetness/acidity if needed. Use immediately, or store in an airtight container in the fridge for up to 3 days. For longer storage, freeze in deli containers.
  

Soft Apricot Jelly

• Combine sugar with agar-agar; set aside. In a saucepan, warm up the apricot puree. Whisk in the sugar-agar mixture, bring to a boil and cook for 2 minutes whisking every so often.
  
• Remove from the heat, and transfer the apricot mixture to a clean container. Let cool, and place in the refrigerator overnight to set completely.
  
• Transform your apricot jelly into a silky, spreadable delight with an immersion blender.
  
• Make 2 apricot inserts which shall be 4cm smaller in diameter than the cake ring in use. Freeze inserts overnight. De-mold and keep them frozen.
  

Pistachio Crunch

• Gently melt white chocolate over a bain-marie. Remove from the heat and stir in the pistachio butter, feuillantine and the toasted and crushed pistachios. Split in half and spread it over each frozen pistachio dacquoise. Store dacquoise discs in the freezer until ready to use.
  

Rosemary-Vanilla Mousse

• Soak gelatin in cold water. Let it sit for 5–10 minutes to soften, and drain. In a saucepan, heat the milk, heavy cream and rosemary. Turn the heat off, put the lid on and let infuse 20 minutes or so.
  
• In a separate bowl, beat egg yolks and sugar for 10 sec.
  
• Bring the rosemary infused half and half back to a boil. Slowly pass the hot liquid through a sieve into the yolks while whisking constantly.
  
• Return the mixture to the saucepan and cook over medium-low heat, stirring constantly. Cook custard, Crème Anglaise to 185ºF/85ºC (do not boil, or eggs will scramble). If it does happen, turn off the heat immediately, and mix custard with the immersion blender.
  
• Remove from heat, stir in the bloomed gelatin to the custard. Strain through a fine-mesh sieve again. Let cool to 82ºF/28ºC. Stir occasionally. Place the mixing bowl in the refrigerator to whip the heavy cream later on.
  

Preparing Cake Ring

• Lightly wet the outer edge of the cake ring with a sponge (this helps the plastic wrap stick). Stretch a piece of plastic wrap over the wet ring to create a tight seal (this will act as the "bottom" of your entremet once flipped). Line each cake ring with an acetate cake collar (strips made out of freezer bags do the trick. Avoid parchment). Place prepared rings onto a baking tray.
  

Montage

• When custard temperature is at 82ºF/28ºC, whip heavy cream to soft peaks in the previously chilled mixing bowl. Incorporate whipped cream into the custard with the whisk. Keep in mind, the Bavarian cream will still be quite loose at this point—it shouldn’t be firm yet. Its final texture develops once the mousse is fully set and chilled.
  
•  Fill cake ring half way – freeze cake for 20 minutes.
  
• Place the frozen apricot insert in without pushing it further.
  
• Ladle additional mousse, keeping it ~1 inch/2.5cm from the top edge.
  
• Enclose mousse with the frozen pistachio dacquoise (side up).
  
• Gently press down. Freeze cake overnight for for up to 3 months.
  

De-molding Cake

• To de-mold the cake: Remove the plastic wrap. Then gently warm up cake ring with a hair dryer. Remove cake ring and the plastic acetate. Keep cake frozen until ready to glaze on cake board or plater.
  

Cocoa Velvet Spray

• Cocoa velvet spray in cans can be purchased online. Airbrush wont work!

  Use in a well-ventilated area and protect surrounding elements with paper cloth, plastic wrap or cardboard sheets. The spray gun provided for glazing cakes must be used exclusively for food-related applications. Use a ≈1.5mm nozzle. Melt cocoa butter first and add the thinly chopped white chocolate in. As soon as it reaches 113ºF/45ºC, remove from the heat and sieve.
  
• Add food coloring, mix with the immersion blender and sieve again. In order to create a neat colorful contrast, the cake can be sprayed twice; the second coating shall be stronger in color than the first one then. To do so, divide cocoa mixture in half. Incorporate more orange food coloring in one of the container.
  
• Make sure you have everything ready before taking the cake out of the freezer. Use the cocoa mixture at ≈100ºF (40-35ºC). Fill the reservoir with the light colored cocoa velvet spray mixture.
  
• Hold the gun ≈8-inch/20cm away from the cake when spraying. Coat the whole surface of the cakes going back and forth in a right and left motion. Right after, swap with the stronger in orange color cocoa mixture. Spray from one side of the cake to give the desired effect. Put cake back to the freezer for an hour or so. Using a large offset spatula, carefully transfer glazed entremet onto clean cake boards. Keep cake frozen.
  

Topping

• Transfer the frozen cake from the freezer to the refrigerator overnight before serving. Decorate with burnished apricot halved. To make them, dust powdered sugar over apricot halves. Sightly burn them with the blowtorch.
  
• Gently stick one or 2 small rosemary sprigs toward the cake end. Add the burnished apricot halve and top with a dry vanilla pod. The yellow dots are made with soft lemon jelly.
  
• Enjoy!
  
• Turn this recipe into beautiful Apricot Dessert Cups!