Mini Abricot Entremets with Rocky Glaze

This delicious recipe for mini abricot entremets with rocky glaze is sure to be a hit at any party. The abricot filling is sweet and tangy, while the rocky glaze adds a little crunch to the top.


  • 1/2 cup heavy cream
  • 1/4 cup sugar
  • 1/4 teaspoon almond extract
  • 2 tablespoons cornstarch
  • 2 cups diced fresh abricots
  • 1/4 cup finely chopped almonds
  • 1/4 teaspoon ground cinnamon


  1. In a medium bowl, whisk together the cream, sugar, and almond extract until the sugar has dissolved.
  2. Stir in the cornstarch and mix until smooth.
  3. Add in the abricots and almonds and stir until incorporated.
  4. Pour the mixture into a greased 9-inch pie pan.
  5. Sprinkle with cinnamon.
  6. Bake at 350°F for 30-35 minutes, or until golden brown.
  7. Allow to cool completely before topping with rocky glaze.

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