Apricot Mascarpone Ice Cream with Almond Croquant


Total time: 4hr 40m
Preparation Time: 40m

Servings
For 4 people


Nutritional Information

Contains 576 Kcal, 8g Protein, 37g Carbohydrates, 43g Fat


Ingredients

  • Ice Cream
  • 250 g apricots, pitted, cut into pieces
  • 50 g icing sugar
  • 250 g mascarpone
  • 0.5 organic lemons, use grated zest and juice
  • 1 dl single cream, cold
  • Crunchy Almond Bursts
  • 0.25 dl Water
  • 50 g sugar
  • 50 g almonds
  • Serve
  • some lemon balm leaves

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Instructions

  • Ice Cream

    Bring the apricots, sugar, lemon zest and lemon juice to the boil, simmer for approx. 5 mins., allow to cool, roughly puree. Mix the mascarpone into the fruit puree. Beat the single cream with the icing sugar until stiff, fold in carefully. Transfer the mixture to a shallow container. Cover and freeze for approx. 4 hrs.
  • Crunchy Almond Bursts

    Bring the water and sugar to the boil in a stainless steel pan. Add the almonds, reduce the liquid on a medium heat, stirring constantly until the sugar is dry. Continue to stir until the sugar begins to melt again and forms a glossy coating over the almonds. Immediately spread the mixture onto a baking tray, leave to cool. Roughly chop.
  • Serve

    Serve the ice cream, top with the almond croquant, decorate with lemon balm.

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Products used in this recipe

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.


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