Apricot Blossom - The Perfect Puree of Napa Valley
For the Macaroon Cake: • 8 oz. confectioner’s sugar • 5 oz. almond flour • 1 oz. cocoa powder • 1/2 cup chopped pistachios • 4 egg whites Method for the Macaroo
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Cooking tools:
- Kitchen scale
- Cookie cutter
- Fine-mesh sieve
- Sifter
- Baking pan
- Parchment paper
- Plastic wrap
- Oven
- Stove
- Saucepan
- Mixing bowl
- Whisk
- Spatula
- Spoon
- Measuring cup
- Measuring spoon
- Chef's knife
- Cutting board
- Cooling rack
- Freezer
- Refrigerator
Ingredients
- 8 oz. confectioner’s sugar
- 5 oz. almond flour
- 1 oz. cocoa powder
- 1/2 cup chopped pistachios
- 4 egg whites
- 1 1/2 cups heavy cream
- 4 egg yolks
- 2 1/2 oz. sugar
- 1 sheet hydrated gelatin
- 1 tbsp. pistachio paste
- 1 tsp. pistachio flavoring
- 1 1/2 cups The Perfect Purée Apricot Puree, thawed
- 1/4 cup sugar
- 1 tbsp. Grand Marnier
- 1 1/3 cups The Perfect Purée Apricot Puree, thawed
- 1/3 cup sugar
- 2 sheets hydrated gelatin
- 1 1/3 cups heavy cream whipped to soft peak
- 2 cups Kendall-Jackson Vintner’s Reserve Muscat Canelli
- 3/4 cup The Perfect Purée Apricot Puree, thawed
- 1/2 cup honey
- Several sprigs lemon thyme
- 1 tsp. gunpowder pearl green tea leaves
- 8 oz. fresh or canned Moroccan apricots
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