Ingredients

• Bordalou Basic - Didess 
• Apricots
• Pistachio espuma
• Spongecake Pistachio - Frozen Elements
• Coulis Apricot
• Golden paper
• Natural Oil Pistachio - Food Revolution by Didess

Bordalou

Preparation

1. Thaw the Bordalou Basic and place the apricot pieces on the tarts.
2. Preheat your oven to 170°C.
3. Bake for about 40 minutes at 170°C.
4. Let the tarts cool completely at room temperature before unmoulding.

Coulis apricot

Ingredients

• 200 g apricot puree
• 60 g Elderflower syrup
• 4 g Emulbinder

Preparation

1. Mix apricot puree wit elderflower syrup.
2. Add Emulbinder and blend until smooth.
3. Put it all into a piping bag.

Pistachio espuma

Ingredients

• 80 g Natural Paste Pistachio - Food Revolution by Didess
• 400 g cream 35% 
• 100 g milk
• 4 g Gelatin Powder
• 120 g sugar syrup: 60 g sugar + 60 g water

Preparation

1. Heat water and sugar to syrup.
2. Mix the syrup with pistachio paste, cream and milk.
3. Add Gelatin Powder and mix until nicely textured.
4. Put it all in a siphon (with 1 bomb). Be careful not to shake the canister too hard.