Heart Apricot Entremet

• The bottom of this heart 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, and then into 2 hearts.
  

Pistachio Dacquoise

• Cut each round into heart (large cutter side); freeze. Save leftovers for later use.
  

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 heart apricot inserts, and freeze overnight. De-mold and keep inserts in the freezer until ready to use.
  

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 heart pistachio dacquoise. Keep frozen.
  

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.
  

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 silicone mold slightly more than half way, and freeze 20 minutes.
  
• Lay the frozen apricot insert in.
  
• Ladle additional mousse to cover almost to the top. Enclose mold with the frozen pistachio dacquoise (side up). Gently press down. Freeze cake overnight for for up to 3 months.
  

De-molding

• Gently, run the tip of a small offset spatula (no knife) all around the edges.
  
• Flip and remove the molded heart entremet from the silicone mold. 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 them frozen.
  

Topping

• Transfer the frozen heart entremet 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 small rosemary sprig toward the cake end. Add the burnished apricot halve and top with a dry vanilla pod.
  
• Enjoy!