Frozen Apricot Mousse with Praline Croquant and Pistachio Financier

Components

• 420 g / 14.81 oz Frozen Apricot Mousse Base
• 10 slices

Assembly

1. Place three 15-cm / 6-in cake rings on a sheet pan lined with a nonstick rubber mat. Line the inside of the ring with acetate. Line the outside of a 7.5-cm / 3-in ring with acetate and place it inside the larger ring. Make sure that it is centered. Secure the middle ring by taping it to the larger ring on top once it is centered. Freeze.
2. Pour