Abricots à la Royale (Apricots in Kirsch Jelly on a Genoise Border)

Ingredients

• fine apricot halves
• kirsch jelly
• genoise
• redcurrant cooked to the thread
• chopped pistachios
• pink anisette jelly

Instructions

1. Arrange the cold apricot halves, poached in vanilla syrup, in slightly deep tartlet moulds.
2. Finish filling the moulds with quite clear kirsch jelly.
3. Prepare a low genoise border, ice it with redcurrant cooked to the thread and sprinkle it with chopped pistachios.
4. Turn out the apricot jelly tartlets and arrange them in a crown on the border.
5. Garnish the middle of the border with chopped pink anisette jelly.