| For the Macaroon Cake: |
| • | 8 oz. confectioner’s sugar |
| • | 5 oz. almond flour |
| • | 1 oz. cocoa powder |
| • | 1/2 cup chopped pistachios |
| • | 4 egg whites |
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| Method for the Macaroon Cake: |
| 1. | Combine sugar, almond flour and cocoa powder. Sift and mix with pistachio pieces. |
| 2. | Whisk egg whites to firm peak and fold in dry ingredients. Spread on parchment paper in 9″x11″ pan. |
| 3. | Bake 20 minutes at 375°F and cool. |
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| For the Pistachio Crème Brûlée: |
| • | 1 1/2 cups heavy cream |
| • | 4 egg yolks |
| • | 2 1/2 oz. sugar |
| • | 1 sheet hydrated gelatin |
| • | 1 tbsp. pistachio paste |
| • | 1 tsp. pistachio flavoring |
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| Method for the Pistachio Crème Brûlée: |
| 1. | Bring cream to boil. |
| 2. | Whisk together yolks and sugar. |
| 3. | Slowly pour cream into egg mixture whisking constantly. Return to heat and cook to 185°F. |
| 4. | Pour mixture into bowl over ice water and stir in gelatin, pistachio paste and flavoring. |
| 5. | Strain, freeze in plastic lined 9″x11″ pan until firm. |
| 6. | Remove from pan and place on cooled Macaroon Cake. |
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| For the Apricot Gelée: |
| • | 1 1/2 cups The Perfect Purée Apricot Puree, thawed |
| • | 1/4 cup sugar |
| • | 1 sheet hydrated gelatin |
| • | 1 tbsp. Grand Marnier |
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| Method for the Apricot Gelée: |
| 1. | Add Apricot puree and sugar in saucepan. Heat gently to melt sugar. Stir in gelatin and Grand Marnier. |
| 2. | Freeze in plastic lined 9″x11″ pan until firm. |
| 3. | Remove and place on top of Pistachio Créme Brûlée. |
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| For the Apricot Bavarian: |
| • | 1 1/3 cups The Perfect Purée Apricot Puree, thawed |
| • | 1/3 cup sugar |
| • | 2 sheets hydrated gelatin |
| • | 1 1/3 cups heavy cream whipped to soft peak |
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| Method for the Apricot Bavarian: |
| 1. | Combine two-thirds of Apricot Puree with sugar in saucepan. Gently heat to melt sugar. Stir in gelatin and 2/3 cup of Apricot Puree. Set aside to cool to touch. |
| 2. | Fold into cream. Pour over top of composed cake and freeze. |
| 3. | Remove from pan and cut circles with 1 3/4″ cutter. |
| 4. | Thaw in refrigerator for 30 minutes. |
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| Kendall-Jackson Muscat: |
| • | 2 cups Kendall-Jackson Vintner’s Reserve Muscat Canelli |
| • | 3/4 cup The Perfect Purée Apricot Puree, thawed |
| • | 1/2 cup honey |
| • | Several sprigs lemon thyme |
| • | 1 tsp. gunpowder pearl green tea leaves |
| • | 8 oz. fresh or canned Moroccan apricots |
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| Method: |
| 1. | Combine Muscat Canelli, honey, thyme and tea. Bring to boil and add apricots. Reduce to simmer for 10-15 minutes until apricots are tender. |
| 2. | Remove apricots and reduce one half. Stir in Apricot Puree and simmer for 8 minutes. |
| 3. | Strain, pour over apricots and chill until ready to serve. |
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