Apricot entremet

Begin beating the egg whites. Grind almond meal, pistachio meal and sugar, one-to-one sugar to nuts, into a fine powder.

Turn on the oven. Beat the whites at full speed, adding the remaining sugar gradually, to stiff peaks.

Fold in the powders all at once with a large rubber spatula or a spider skimmer.

Shape into two thick rounds, with or without a tart ring, and bake. Cool and freeze.

Combine melted white chocolate with pistachio paste, fold in wafers or feuilletine and crushed pistachios; spread over the dacquoise rounds and keep frozen.

Cook the apricot puree with a mixture of sugar and agar agar for two minutes; remove from the heat, cool and refrigerate overnight to set.

Blend the apricot jelly with an immersion blender until smooth and spreadable, mold into two thick rounds and freeze overnight; unmold and keep frozen.

Heat milk and heavy cream with a third of the sugar; mix the rest of the sugar with the egg yolks.

Add vanilla and a sprig of rosemary, stir, remove from the heat, cover and infuse 20 minutes.

Bring the infused liquid back to a boil and pass it slowly through a sieve into the yolks, whisking constantly.

Return to the saucepan and cook over medium-low heat, stirring with a spatula, to 185F / 85C; remove from the heat and stir in the bloomed gelatin.

Strain the custard through a sieve and let it cool.

Wet the outer edge of each cake ring, stretch plastic wrap over it to seal, and line with an acetate collar.

When the custard is at 82F / 28C, whip heavy cream to soft peaks and whisk it into the custard.

Fill the ring halfway with mousse, add the frozen apricot insert, cover with more mousse almost to the top, and close with the pistachio dacquoise, crunch side down.

Freeze overnight.

Unmold the frozen cake and glaze with a mixture of cocoa butter and white chocolate, or use cocoa velvet spray.