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Apricot Dessert Cups

Course: Cakes
Cuisine: French
Keyword: dessert cups
Prep Time: 35 minutes
Cook Time: 5 minutes
Make a day ahead: 0 minutes
Servings: 16
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.
    mousse au chocolat en coupe

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.

Nutrition

Serving: 100g | Calories: 245kcal
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