Tag Archives: Apricot

Pistachio and Apricot Entremet

11 Jul

Just finished admiring my home grown corn. It is a bright and sunny day. Okay its time to make another entremet which contained seasonal fruit.

The jaconde cake was the first thing I made. In the jaconde cake, almonds were used but I substituted pistachios instead. The result was a beautiful green colour without any food colouring. To make finely ground nuts, I first toasted the pistachio and then ground them in a coffee grounder. Next I created a pistachio bavarian. I found this recipe from one of Herme’s book. The key was the infusion of the pistachio paste to the milk long enough that it had a nutty flavour to it. Once the milk was infused with the pistachio paste, it was poured on the egg yolks and return to heat. The raspberry jelly was then made. I chose to use raspberry for a couple of reasons. Its vibrant red colour contrasted with the green pistachio jaconde. Place the cake into the fridge for setting and the last pistachio jaconde was layered on. Finally came the apricot mousse.


Pistachio Bavarois (Herme)
250 g milk
67 g of pistachio paste
90 g egg yolks
50 g sugar
6 g of gelatin leaves
7 g of Kirsch (optional)
225 g light cream

Raspberry Jelly

50 g strawberry puree
50 g raspberry puree
75 g sugar (adjust depending on the sweetness of the fruit)
1 tsp. gelatin (bloomed with 1 Tbs. water)

Jaconde Cake

40 g flour
140 g Pistachio (grounded and toasted)
140 g Icing Sugar (I used maybe 120 g)
4 egg yolk
4 egg white
40 g sugar
22 g butter

Apricot Bavaroise

80 ml Apricot puree
1 piece Lemon juice (Optional)
60 g sugar (I used approx 40 g)
5 g gelatin sheet ( Iused 3 sheets)
100 ml whipping cream


This is an amazing treat that I would not mind making again. Each individual component complimented each other very well. The pistachio mousse complimented the raspberry jelly. Yes an entremet can be taxing as there are many recipes combined into one; however it was well worth the time and research involved.

Toasted Coconut Apricot Biscotti w/Caramelized Sugar

11 Aug

Vancouver had another gorgeous week again. We had been really lucky as statistics stated that July was rain free. The first major rainfall, or should I say torrential rain full happened today. Thankfully, the sun is shinning again. This weekend marked Richmond’s Martime Festival and before venturing out there, I whisked up some biscotti.

Biscotti had always been one of my favorite cookies to make but more importantly they’re completely versatile as one could mix and match the combinations. I first had my taste of biscotti at a company potluck party and was soon addicted to them. A fan of nuts, I found a recipe from Mozza, a Italian restaurant in LA. I chose to make the Toasted Coconut Biscotti as it had tonnes of coconut and almonds yummmm. As a twist apricots, bits of caramelized sugar and orange rind were added in.

Toated Coconut Biscotti(adapted from Mozza)

1 cup slivered almonds
2 1/3 cups all purpose flour (Use 2 cups)
1/2 cup cornstarch
2 1/2 sticks unsalted butter
2/3 cup sugar (I used 1 cup)
2 tsp vanilla extract (I used homemade)
2 extra large eggs separated ( I just combined them both)
1 1/2 cups shredded, sweetened coconut
1 1/2 cup unsweetened coconut
Confectioner’s sugar for dusting
***I used apricots, caramelized sugar and orange zest.


To make the biscotti, first cream the sugar and butter into a creamy and airy consistency. Next add in the vanilla and eggs one by one. Once one thoroughly mixes the eggs into the sugar mixture, add in the flour and cornstarch. The coconut and almonds are the last to be added in. As an option, one could toast the almonds for a better flavor. Bake the biscotti at 350F for about 40 minutes approx.

I found the biscotti quite crunchy and the starch definitely added a lightness to the texture. The orange zest and apricot gave the cookie a fruity taste to an already delicious coconut flavour. This recipe is definitely a keeper and can be dipped into coffee and milk.

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