Ingredients
Equipment
Method
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.