Ingredients
560 g whole eggs
80 g caster sugar (1)
400 g almond flour
4 g salt
340 g egg whites
400 g caster sugar (2)
130 g flour
70 g Debic Brioche Butter
500 g apricot purée
50 g passion fruit purée
7 g pectin NH
140 g caster sugar
250 g diced apricot
3 g vanilla
500 g apricot purée
100 g caster sugar
120 g egg yolks
4 gelatine sheets
200 g Debic Duo
750 g apricot–mango purée (50/50)
150 g gelatine mass (1:5)
900 g Debic Duo
45 g caster sugar
Preparation
Whip the whole eggs with the sugar (1) until light and airy.
Mix in the almond flour and salt.
Whip the egg whites with the sugar (2) to a glossy meringue.
Gently fold the two mixtures together, then add the flour and melted Brioche Butter.
Spread onto a baking mat and bake at 170°C for 12-15 minutes.
Cut into Ø16 cm discs.
Heat the apricot and passion fruit purées.
Mix the pectin with the sugar and add to the hot purée.
Bring briefly to the boil while stirring.
Fold in the diced apricot and vanilla.
Freeze in Ø16 cm rings.
Cook the apricot purée, sugar and egg yolks to 82°C.
Dissolve the gelatine and emulsify with the Duo.
Freeze over the confit insert and close with a sponge disc.
Heat the purée with sugar to 40°C.
Dissolve the gelatine mass and add to the fruit purée.
Cool to 30-32°C and fold in the Duo.
Use immediately.
Mix the Butter and sugar together.
Add the flour and salt, and bring together to form a dough.
Roll out to 3 mm thickness.
Cut into Ø18 cm discs.
Bake at 170°C until golden and crisp.
Assembly
Place a shortcrust disc in the base of each mould and fill 2/3 with mousse.
Insert the frozen core and press gently into the mousse.
Finishing touch
Freeze completely and finish as desired.
