Almond Mousse with Apricot and Rosemary Coulis and Compote
This amazing dessert comes from our newly developed Basque Country Road Trip Cooking Class.
It is rich in flavour and very easy to prepare, a perfect dinner party dessert that will impress your guests. Enjoy !
Preparation time 1 hour
You need for the almond mousse
2 leafs of gelatine
30 gm finely ground almond
¼ of a vanilla bean
4 tablespoon of honey
2 tablespoon of apricot port
Soak the gelatine in cold water.
Split the vanilla bean lengthwise into half and scrape the seeds out.
Place the 200 ml of cream with the vanilla bean and seeds and almond meal into a small sauce pan and bring to the boil and remove from the heat, remove the vanilla bean.
Separate the eggs and place the egg yolks and marzipan into a bowl and pour the cream mix over and whisk with an electric blender until the marzipan is dissolved.
Remove the gelatine from the water and squeeze any excess water of (between your hands).
Place the bowl into a cold water bath to chill.
Whisk the remaining cream to a soft peak.
Whisk the eggwhites until firm, add the honey and whisk for another 2-3 minutes.
Once the almond mixes is cold whisk in the apricot port and fold the eggwhite and whipped cream through.
Fill the mousse into cocktail glasses and chill in the fridge.
The apricot and rosemary coulis:
200gm very ripe apricots
2 tablespoon of honey
Juice of 1 lemon
2-3 tablespoon of apricot port
10 rosemary needles
Wash the apricots and remove the stone.
Place the apricots with the honey, lemon juice and apricot port into a blender and mix to a fine puree.
Chop the rosemary roughly and add to the apricot sauce. Let infuse for 1-2 hours before you strain the sauce.