Mix all the ingredients to a firm consistency in a Kitchen Aid mixer. Using a piping bag make medium-sized dots on a Silpat baking mat and cook in a 70°C oven for 4 hours until dry.
50g
Caster sugar
18g
Super neutrose
30g
Bronte pistachio flour
448g
Total weight
Whisk the PONTHIER apricot puree, caster sugar and super neutrose until smooth. Spread out rectangles 2.5cm wide and 10cm long on a Silpat baking mat. Dust with pistachio flour and cook in a 100°C oven for 1 hour. Finally, roll around a ring to give them the right shape.
600g
PONTHIER pear puree25g
Gelatine
300g
Italian meringue
200g
Cream (35% fat)
2g
Citric acid
1127g
Total weight
Make the Italian meringue. Semi whip the cream. Heat the PONTHIER pear puree to 40°C in a saucepan. Dissolve the previously hydrated gelatine in cold water and citric acid with a bit of warm puree. Then add the rest of the puree, mix well and pour the puree slowly into the meringue mixture. Now gently mix this compote with the semi whipped cream.
Pour the pear mousse into a cylindrical mould and leave to set in the fridge. When set, put the mousse into the crunchy apricot tuile and place the apricot meringue on top.
