Apricot Amaretti Gold

 

Ingredients

1 cup apricot purée

1/4 cup granulated sugar

1 tbsp lemon juice

2 tsp powdered gelatin

3 tbsp cold water

1 1/4 cups heavy cream, chilled

1/2 cup almond flour

1/2 cup granulated sugar

1 large egg white

1/4 tsp almond extract

1/8 tsp salt

1/2 cup white chocolate chips

1/3 cup sweetened condensed milk

1/4 cup water

1/2 cup sugar

2 tsp powdered gelatin

Yellow food coloring and gold edible luster dust

For Garnish (optional):

1 tsp crushed amaretti cookies

1 slice dried apricot

Directions

Bloom gelatin in cold water for 5 minutes, then stir into

heated apricot purée, sugar, and lemon juice until

dissolved; cool to room temperature.

Whip heavy cream to soft peaks and fold into the apricot

mixture, then pour into silicone dome molds and freeze

for 4 hours.

Preheat oven to 325°F and whisk egg white with salt until

frothy.

Fold in almond flour, sugar, and almond extract to form a

paste, then scoop small rounds onto a baking sheet.

Bake amaretti for 15 to 18 minutes until golden and

crisp, then cool completely and crush half for the filling.

Press a whole amaretti cookie into the center of each

frozen apricot dome and return to the freezer for 2 hours.

Prepare the mirror glaze by boiling water, sugar, and

condensed milk, then whisking in gelatin and white

chocolate until smooth.

Stir in yellow coloring and gold luster dust to achieve a

metallic glow, then cool the glaze to 92°F.

Unmold frozen domes, place on a rack, pour the gold

glaze over them, and garnish with crushed cookies and

dried apricot.

Nutritional Info (per serving, serves 6)