SWEET APRICOT
Natasha Predonzani
Time of realization: 3 hours + freezing times
Ring from 20 cm
Ingredients:
For the joconde almond biscuit:
50 g of almond flour
50 g of icing sugar
15 g of 00 flour
65 g of whole eggs
10 g of butter
50 g of egg whites at room temperature
1 pinch of salt
For the lemon-scented almond mousse:
60 g of milk
80 g of white chocolate
1 grated lemon
115 g of cream
40 g of almond paste
2 g of isinglass
For the apricot jelly:
190 g of apricot pulp
50 g of granulated sugar
20 g of dextrose
4 g of gelatin sheets
For the apricot mousse:
500 g of pureed and sifted apricot pulp
60 g of icing sugar
210 g of fresh cream
9 g of gelatine sheets (+45 g of water to hydrate)
For the orange glaze:
63 g of water
206 g of granulated sugar
150 g of fresh cream
27 g invert sugar or honey (I honey)
1 pinch of salt
70 g of glucose syrup
10 g of gelatin sheets (+50 g of water to hydrate)
yellow powder
red color powder
For the meringues:
100 g of egg whites
100 g of granulated sugar
100 g of icing sugar
Powder orange color
Method
For the almond joconde biscuit
Turn on the ventilated oven at 170 ° C and line a baking sheet, melt the butter and set aside, sift the almond powder, flour and icing sugar into a bowl and mix, add the whole eggs and mix until smooth. have a smooth and homogeneous mixture. Finally add the melted butter and mix.
Whip the egg whites with the granulated sugar and salt until you have a bird's beak meringue, add a third of the meringue to the previous mixture and mix with a whisk to soften it, add the rest of the meringue in two parts with movements ranging from 'top to bottom being careful not to disassemble the compound. Spread the mixture on a baking sheet and smooth with a spatula and bake for 15-20 minutes at 170 ° C until colored.
Allow to cool and cut an 18 cm diameter disc.
For the lemon-scented almond mousse.
Create a foil bottom in a 18cm diameter ring inside put the acetate strip and set aside.
Soak the isinglass in cold water. Heat the milk and when it has reached a temperature of 65-70 ° C, melt the isinglass already soaked in its quantity of water in it, melt the chocolate at 35 ° C, add the almond paste, the grated rind of the lemon and mix. Pour the milk over the chocolate mixture and emulsify with a blender just enough time to mix everything.
Semi-mount the cream and when the mixture has reached 35 ° C add the cream and mix.
Pour into the prepared ring with cling film and freeze.
For the apricot jelly
Soak the isinglass in cold water. Microwave a small part of apricot puree with sugar and dextrose, add the soaked isinglass not before it reaches 65-70 degrees, mix until completely dissolved, add the remaining fruit puree and mix, pour a layer on top of the almond mousse and freeze.
For the apricot mousse
Soak the isinglass in cold water Add the icing sugar to the apricot pulp and blend the mixture, heat a part of the pulp, add the isinglass already soaked and stir until completely dissolved, add to the remaining cold apricot pulp and mix.
Add the semi-whipped cream in two or three times with movements ranging from bottom to top.
For the orange glaze
Soak the gelatine in cold water and set aside
Put the cream, the glucose syrup and the invert sugar (I the honey) in a saucepan and bring to the boil, in the meantime bring the water and sugar to 125 ° C, gently pour the syrup over the cream mixture and mix, wait for the temperature drops between 65-70 ° C and add the isinglass already soaked and the dye, blend with a blender, let it cool down to 35-40 ° C, temperatures vary from person to person, so it is always better to do the try spoon, just sink it into the icing, if it covers it it means it's ready. The icing does not need to rest in the fridge.
For the meringues
In a saucepan, heat the egg whites and granulated sugar on the stove up to a temperature of 60 ° C, pour the mixture into the bowl of the planetary mixer. Whip until a firm consistency is obtained, sift the icing sugar onto a sheet of baking paper, add the icing sugar to the whipping, incorporating it by hand. Divide the meringue into two bowls in one, add the desired coloring and mix well with a spatula. Transfer the compounds into two sac a poche with no.7 spouts and form long cords all over the plate covered with baking paper and dry in the oven at 90 ° C for 3 hours (I for 5 hours)
For assembly
Take a 20 cm diameter ring and create a bottom with film, put a band of acetate inside.
On the base insert a disc of joconde biscuit of 18 cm in diameter, then make a layer with the apricot mousse and put a little bit in the freezer to set, when it is cured, insert the geleè and almond mousse insert and close with the rest apricot mousse. To freeze.
To serve
Remove the frozen cake from the ring, remove the acetate and place on a rack, glaze with the orange glaze, decorate to taste.
I created a border with straws made with Swiss meringue
Put the cake in the fridge for defrosting, it will take 6-7 hours to be enjoyed.
Serve at 4 ° C
