750 g apricots from the Wachau region, pitted and chopped place in a pot, add 100 g sugar and 6 tbsp. water cook until it becomes jelly-like. Add the juice of 1/2 orange, juiced as well as the zest of 1 orange, untreated, grated mix well and let cool down.
3 sheets gelatine, soaked squeeze out well and add to the apricot mixture together with 2 tbsp. pistachio, chopped, 4 tbsp. walnuts, chopped, 2 tbsp. almonds, chopped mix well and add 2 tbsp. apricot brandy and 2 tbsp. cognac Line a terrine mould with plastic wrap fill the mixture into it, keep in the fridge for 3-4 hours to solidify.
TBA-Froth:
3 egg yolks and 100 g sugar whisk together until frothy, carefully and slowly pour 125 ml Neuburger White Wine into the mixture, whisking it in a water bath until very frothy. Aromatise with 3-4tbsp. Bouvier TBA Wine-Vinegar
Carefully turn the terrine up-side-down, remove the plastic wrap, and cut with a wet, hot knife (prevents from sticking) into slices. Slightly dust the dessert plates with
cacao powder
Arrange the apricot terrine slices on the plates and drizzle with the TBA-froth.
