Apricot and Mascarpone Cream
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Dessert |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 500 g apricot (s), pitted, cut into wedes
- 1 vanilla pod (s)
- 50 ml liqueur (almond liqueur), laternative: orange juice
- 50 grams sugar
- 1 vanilla sugar, bourbon
- 500 g mascarpone
- 300 g yourt, Greek cream
- 1 teaspoon lemon peel, grated
- 50 g brittle, hazelnut
- 100 g biscuit (s) (amaretti), crumbled
Print Recipe
Pin Recipe Instructions
- Cut the vanilla pod lengthways, scrape out the pulp and set aside. Boil the pod with liqueur, 50ml water and 25g sugar and steam the fruit in it for 5 minutes. Cover and chill the whole thing.
- Mix the vanilla pulp with the vanilla sugar, remaining sugar, mascarpone, yogurt and lemon zest. First distribute the crumbled biscuits in 4 glasses, then 1-2 tablespoons of cream, then the compote, the remaining cream and finally sprinkle with the nuts. Garnish with mint if necessary.
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