Apricot Blossom

Steve Klc / Pastry Chef, Arlington, VA

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
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.
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
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.
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
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.
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
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.
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
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.