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Monday, August 8

Apricot parfaits with mascarpone whipped cream

Cognac
2 tablespoons
Lemon juice, fresh
2 tablespoons
Sugar, superfine
2 tablespoons +
1 ½ tablespoons
Salt, kosher

Apricots, halved, pitted, cut into ½-inch wedges
12
Graham cracker crumbs
½ cup
Butter, unsalted, softened
3 tablespoons
Mascarpone
½ cup
Cream, heavy
½ cup
Sugar, confectioners’
2 tablespoons
Vanilla bean, split lengthwise, seeds scraped
1
Mint, fresh, chopped
2 tablespoons
  1. In a medium bowl, whisk the Cognac with the lemon juice, 2-tablespoons superfine sugar, and a pinch of salt until the sugar dissolves. 
  2. Add the apricots, and mix well; let stand at room temperature for 15 minutes. 
  3. In a medium bowl, using a fork, mix the graham cracker crumbs with the butter, ¼-teaspoon salt, and 1 ½-tablespoons superfine sugar until evenly moistened. 
  4. Press the mixture into clumps, and refrigerate until just firm, about 10 minutes. 
  5. Meanwhile, in a large bowl, using a hand mixer, beat the mascarpone with the cream, confectioners’ sugar, and vanilla seeds until stiff peaks form. 
  6. Stir the mint into the apricots. 
  7. Spoon the apricots and their juices into four 4- to 6-ounce glasses. 
  8. Top with the mascarpone whipped cream and the crumble; serve immediately. 
Recipe from Food&Wine Magazine, August 2016.

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