Apricot Rosemary Entremet

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Entremets are my first pastry love for sure. Despite their complexity, these desserts conquered my heart for good and once hooked to this particular style of making pastry, it is difficult to ignore their deliciousness, their taste philosophy, their elegant design and their simple, yet beautiful decor. This Apricot Rosemary Entremet is an example of how good taste doesn’t need any fancy decor simply because the mirror glaze speaks for itself. The glaze shines beautifully over the complex structure of this cake: almond dacquoise, apricot marmalade, rosemary creme brulee and almond mousse.

apricot rosemary entremet

apricot rosemary entremet

Despite the initial thought, entremets do not need to be complicated or too complex. The most important part is to make sure every element is delicious and they combine each other well together. Rosemary may be an unusual choice, but I love using aromatic herbs in desserts. It is precisely the fact that they are unusual that I love the most – they are unexpected pastry ingredients, used more in cooking, but I love stepping out of my comfort zone. At the end of the day, this means discovering new flavors, new ingredients and developing my taste palate more and more each time.

apricot rosemary entremet

The elements of this dessert are:

  • Almond dacquoise
  • Rosemary creme brulee
  • Apricot marmalade
  • Almond mousse
  • Marbled mirror glaze

How to make Apricot Rosemary Entremet:

Apricot Rosemary Entremet

Olguta Iliescu
This apricot rosemary entremet is a feast not just for the eyes, but also for the taste buds with its slightly unusual mix of flavors. It's surely unique, but so delicious!
Prep Time 1 hour
Cook Time 1 hour
Freezing time 8 hours
Total Time 10 hours
Rezultat -2 cakes of 16cm diameter


Rosemary creme brulee:

  • 300 g heavy cream
  • 2 rosemary sprigs
  • 40 g white sugar
  • 60 g egg yolk
  • 2 g gelatin + 12g water

Apricot marmalade:

  • 250 g apricot puree
  • 100 g apricot cubes
  • 45 g white sugar
  • 3 g pectin NH
  • 1 g citric acid

Almond dacquoise:

  • 100 g egg whites
  • 85 g white sugar
  • 85 g almond flour
  • 50 g icing sugar
  • 25 g all-purpose flour
  • 1 g salt
  • 3 g fresh rosemary (chopped into small pieces)

Almond mousse:

  • 160 g almond milk
  • 5 g vanilla extract
  • 10 g gelatin + 60g water
  • 260 g white chocolate
  • 35 g almond flour
  • 310 g heavy cream (whipped)

Mirror glaze:

  • 75 g water
  • 150 g white sugar
  • 150 g glucose syrup
  • 10 g gelatin + 60g water
  • 100 g sweetened condensed milk
  • 150 g white chocolate
  • White food coloring
  • Orange food coloring


Rosemary creme brulee:

  • Heat up the heavy cream then add the rosemary and infuse for 10 minutes. Remove the rosemary.
  • Mix the egg yolk with the sugar then gradually pour the warm liquid over the mix.
  • Bring it back to the pot and cook to 82C.
  • Split the mixture equally between 2 cake rings of 14cm diametru.
  • Freeze at least 2 hours.

Apricot marmalade:

  • Warm up the fruit puree and apricot cubes.
  • Mix the pectin Nh with the sugar then add it to the fruit mix.
  • Bring to a boil and cook for 30 seconds.
  • Remove from heat and add the citric acid.
  • Split into 2 equal portions then pour both of them over the creme brulee insert you froze earlier.
  • Freeze again for at least 4 hours.

Almond dacquoise:

  • Whip the egg whites until stiff, adding the sugar gradually. Whip until a shiny meringue forms.
  • Sift the almond flour, icing sugar, flour and salt in a bowl. Add the chopped rosemary and mix well.
  • Fold the dry ingredients in a bowl, gradually.
  • Pipe the batter into 2 discs of 14cm diameter.
  • Optional - sprinkle almond slices on each disc.
  • Bake in the preheated oven at 170C for 15 minutes or until golden brown.

Almond mousse:

  • Heat up the almond milk, bloomed gelatin and vanilla extract.
  • Pour over the white chocolate and blend well.
  • Cool down to 30C, then add the whipped cream.

To assemble the cake:

  • Line 2 16cm diameter cake rings with plastic wrap to seal it and with acetate sheets to level the sides of the cakes.
  • Pour part of the mousse into each ring then arrange the creme brulee - apricot insert in the center.
  • Cover with more mousse then place the sponge into the ring.
  • Freeze the cake for at least 6-8 hours then remove from the cake ring.

Mirror glaze:

  • Mix the chocolate with the condensed milk in a jug.
  • Combine the water, sugar and glucose in a pot and bring to 103C.
  • Take aside then add the bloomed gelatin.
  • Pour over the chocolate.
  • Blend well.
  • Transfer part of the glaze in a smaller jug. Color the small quantity of glaze with white and the larger quantity with orange. Blend both well.
  • Chill in the fridge for 8 hours then reheat and bring to 34C - working temperature.
  • Take the cake from the freezer. Pour the orange glaze first, then the white glaze and marble both with a spatula.
  • Remove the excess glaze and place on a cake board.
  • Decorate as you wish!

Ustensile si echipamente

Baking oven
Kitchen scale
Hand blender
16cm diameter cake rings
Baking paper
Acetate sheets


You can replace the apricots with other fruits and the rosemary with another fresh herb or skip it alltogether.
Keyword Apricots, Entremets, Glazing a cake, How to glaze a cake, How to make mirror glaze, Mirror glaze, Rosemary
Ai incercat reteta?Mentioneaza @olguta_oana sau tag #pastryworkshop!

slice of apricot rosemary entremet

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  1. After the cake is removed from the ring, does it go back in the freezer until it’s ready for glazing? how long should one wait after glazing the cake to serve it if it is still frozen? I presume it is frozen when glazing and it is then decorated and chilled, possibly overnight so that is can thaw to a softer consistency and is served cold?

    1. Yes, you can keep it in the freezer after removing the ring.
      Once you take it out of the freezer to glaze, it needs to happen as quick as possible.
      Then you thaw it in the fridge for 4-6 hours prior to serving.

  2. Buna Olguta, am o nedumerire: am tot citit pe forumuri si alte bloguri cu retete de mirror glaze. Toate mentioneaza ca glazura mirror este cam ”rubbery” odata ce se asaza pe tort. Am respectat reteta intocmai, cu temperatura aferenta. La cea neagra iese perfect (desi cam dulce) insa la cea alba, cand tai felia, glazura e lipicioasa si se intinde ca o guma. Doar la reteta cu ciocolata alba. Ciocolata alba este W2 de la Callebaut plus colorant gel. Gelatina este foi dr Oetker, 5 foi (10 grame). Asa ar trebui sa fie? Plastic/guma? Multumesc anticipat,

    1. Nu ar trebui sa fie gumoasa sau sa se intinda. Recomandarea mea este sa schimbi gelatina. Eu de exemplu folosesc tot Dr Oetker, dar pudra/granule (plicurile albastre) si nu am avut probleme cu textura.

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