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–+ servings

Apricot Dessert Cups

Crafted with my latest apricot entremet recipe!
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Prep Time 35 minutes
Cook Time 5 minutes
Make a day ahead 0 minutes
Servings: 16
Course: Cakes
Cuisine: French
Calories: 245
Ingredients Equipment Method Nutrition Video

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

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

Method
 

Glass or Plastic Cups?
  1. 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.
    mousse au chocolat en coupe
Apricot Dessert Cups Montage
  1. 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.
  2. Add another layer of vanilla mousse over the dacquoise-crunch, covering it completely. Freeze 5-10 minutes.
  3. Spoon or pipe out a generous amount of soft apricot jelly over the mousse, spreading it evenly.
  4. Cover to the top with more mousse, or pipe out rosette of Chantilly.
Topping
  1. Dust powdered sugar over apricot halves, and sightly burn them with the blowtorch. Sprinkle some toasted and crushed pistachios. Enjoy!
Storage
  1. 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.

Nutrition

Serving: 100gCalories: 245kcal

Video

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