Apricot Dessert Cups

These delicate Apricot Dessert Cups are crafted with my latest apricot entremet recipe, offering a harmonious blend of textures and flavors in every bite. Perfect for to-go treats or elegant pop-up desserts, each cup features a crisp pistachio dacquoise base, layered with pistachio crunch for a delightful contrast. A fragrant rosemary-infused mousse adds an herbal sophistication, while a silky soft apricot jelly crowns the dessert with a bright, fruity finish. Light yet indulgent, these cups are as stunning as they are delicious—ideal for any occasion!

Apricot Dessert Cups

Course: Cakes

Cuisine: French

Keyword: dessert cups

Prep Time: 35

Cook Time: 5

Make a day ahead: 0

Servings:

Calories: 245kcal

Cost: $14

Crafted with my latest apricot entremet recipe!

Equipment

16 Dessert cup 100 ml
1 Dispenser funnel or a small ladle to fill the cups
1 Baking tray
1 Piping bag + open star tip for the chantilly
1 Kitchen blowtorch to burnish apricot halves

Ingredients

1 each Pistachio dacquoise biscuit leftovers Recipe
½ each Soft apricot jelly Recipe
½ each Pistachio crunch Recipe
½ each Rosemary-vanilla mousse Recipe
2 each Vanilla Chantilly* Recipe optional

Toppings

16 each Small apricot halves
30 g Toasted and crushed pistachios

Instructions

Glass or Plastic Cups?

If you plan to freeze your dessert cups, avoid using glass. If it breaks, it can not only ruin your dessert but also pose a safety hazard from sharp shards.

Apricot Dessert Cups Montage

Fill each dessert cup about ¼ of the way with rosemary mousse, ensuring an even base. Place a piece of dacquoise and pistachio crunch on top of the mousse.
Add another layer of vanilla mousse over the dacquoise-crunch, covering it completely. Freeze 5-10 minutes.
Spoon or pipe out a generous amount of soft apricot jelly over the mousse, spreading it evenly.
Cover to the top with more mousse, or pipe out rosette of Chantilly.

Topping

Dust powdered sugar over apricot halves, and sightly burn them with the blowtorch. Sprinkle some toasted and crushed pistachios. Enjoy!

Storage

Store apricot dessert cups in the refrigerator for up to 3 days, or freeze for up to 3 months in sealed containers. Thaw cups overnight in the refrigerator before serving.