Rosemary Infused Apricot Cushion

 

Ingredients

For the Rosemary Apricot Mousse:

2 cups fresh apricots, pitted and chopped

1/4 cup granulated sugar

2 sprigs fresh rosemary

1 tbsp lemon juice

1 1/2 cups heavy cream

1 1/2 tsp powdered gelatin

2 tbsp cold water

For the Honey Almond Base:

1 cup almond flour

2 tbsp wildflower honey

2 tbsp unsalted butter, melted

1/4 tsp salt

For the Apricot Glaze:

1/2 cup apricot preserves, strained

1 tbsp water

1 tsp fresh rosemary, minced very fine

For Garnish:

1 small fresh rosemary sprig

1 apricot slice, thin

Directions

Bloom the gelatin in cold water for 5 minutes.

In a small saucepan, combine chopped apricots, sugar,

rosemary sprigs, and lemon juice. Simmer over medium

heat for 10 minutes until apricots are soft.

Remove rosemary sprigs. Puree the mixture until smooth,

then stir in the bloomed gelatin while the puree is still

warm. Let cool to room temperature.

Whip the heavy cream to medium peaks and gently fold

into the cooled apricot puree.

Pour the mixture into square "cushion" silicone molds

and freeze for at least 4 hours until solid.

Mix almond flour, melted butter, honey, and salt until a

sandy dough forms. Press into small squares on a

baking sheet and bake at 350°F for 8 minutes. Let cool.

Heat the apricot preserves with water and minced

rosemary in a small pan until fluid.

Unmold the frozen mousse cushions and place each

onto an almond base.

Brush or pour the apricot glaze over the cushions and

garnish with a tiny rosemary sprig and an apricot slice.