Apricot, honey, and rosemary shooter glasses

Azzurra Sprinkles Dress's new recipe is a dessert made with our Rosemary-flavored extra virgin olive oil and delicious, high-quality Rosemary Honey. A fragrant and delicate summer mousse.

"They are composed of an apricot jelly, a rosemary-flavored oil crumble, and a soft and delicate honey mousse. Sinking your spoon into one of these small glasses is truly a treat for the taste buds, believe me.
To make them, I relied on the excellent products from Fratelli Vieste oil mill, specifically using their rosemary-flavored extra virgin olive oil to prepare my crunchy crumbs and their fine rosemary honey to flavor my mousse."

Recipe

Ingredients

• for 6/7 small glassesROSEMARY OIL CRUMBLE:
  • 100 g all-purpose flour
  • 80 g almond flour
  • 10 g chopped almonds
  • 70 g sugar
  • 30 ml rosemary-flavored extra virgin olive oil
  • 20 ml seed oil
  • a tablespoon of lemon juice
  • 3 g baking powder
  • salt
  1. Combine the flours with the baking powder, sugar, then the oil, chopped almonds, and lemon juice. Knead briefly with your hands until you get a sandy mixture.
  2. Spread it on a baking sheet lined with parchment paper and bake at 170 degrees until golden, for about 20 minutes. Let cool.
  APRICOT JELLY:
  • 500 g apricots, net of waste
  • 60 g sugar
  • Juice of 1 lemon
  • 2 sheets of gelatin (240 bloom)
  1. Rehydrate the gelatin in cold water.
  2. Cut the apricots into pieces and place them in a saucepan with the sugar and lemon juice. Cook until the apricots are soft, for about twenty minutes, then blend with an immersion blender.
  3. Add the softened and squeezed gelatin to the apricot puree and mix well.
  4. Divide the jelly into small glasses and transfer to the fridge (or freezer).
  HONEY MOUSSE
  • 65 g rosemary honey
  • 2 egg yolks
  • 250 ml fresh cream
  • 1 sheet of gelatin (240 bloom)
  1. Rehydrate the gelatin in cold water.
  2. In a saucepan, heat the honey until it reaches 121 degrees.
  3. Pour it over the egg yolks and whip with electric beaters until completely cooled. The mixture should be light and frothy.
  4. Heat a small amount of cream and dissolve the gelatin in it.
  5. Add it to the egg yolk and honey mixture and mix well.
  6. Semi-whip the cream (it should remain soft and shiny) and gently fold it into the mixture.
  Assembly:
  • Distribute the crunchy crumbs over the set jelly.
  • Spoon some mousse over the crumbs and level well. Transfer to the fridge until completely firm, for at least 3 hours.
  • Decorate with a sprig of rosemary, a slice of apricot, some crunchy crumbs, and a drizzle of honey.
  Some tips:
  • The small glasses can be stored in the fridge for a couple of days. I recommend taking them out of the fridge a few minutes before eating them.
  • decorate them only before serving.