EASY APRICOT CREAM DESSERT
This apricot cream dessert is made with gelatin and pureed apricots. Whipped cream is added to the partially set gelatin mixture before serving.
Provided by Diana Rattray
Categories Dessert
Time 17m
Yield 6
Number Of Ingredients 6
Steps:
- Place the apricots in a blender and puree.
- In a small bowl, soften the gelatin in the cold water.
- In a medium saucepan, combine apricot puree, gelatin mixture, lemon juice, and sugar. Heat over low heat until gelatin and sugar are dissolved.
- Refrigerate mixture for about 30 minutes.
- Fold in the whipped cream. Pour the mixture into a 4-cup mold or bowl and refrigerate until firm.
Nutrition Facts : Calories 126 kcal, Carbohydrate 24 g, Cholesterol 0 mg, Fiber 2 g, Protein 3 g, SaturatedFat 2 g, Sodium 17 mg, Fat 3 g, ServingSize 6 Servings, UnsaturatedFat 0 g
POACHED APRICOTS WITH PISTACHIO AND AMARETTO MASCARPONE
This dessert, which manages to be both rich and wonderfully refreshing, requires very little effort. Make sure, though, that you use apricots that are at their very best. Other light dessert wines can be used instead of Sauternes.
Provided by Yotam Ottolenghi
Categories parfaits and trifles, dessert
Time 35m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Poach the apricots: Add Sauternes, lime half, vanilla, sugar and 3 tablespoons/40 milliliters water to a saucepan just big enough to hold the apricot halves in one layer. Place the pan over high heat and cook until the sugar has melted and the liquid boils.
- Remove the pan from the heat and place the apricots in the hot liquid, cut sides down. Leave them to poach in the residual heat until they are soft but still hold their shape (20 to 40 minutes, depending on how ripe they are) flipping them every 10 minutes. Set the apricots aside to cool slightly. (If not serving immediately, transfer the apricots to a covered container and refrigerate until needed.) Squeeze the lime into the syrup and then discard it; return the saucepan with the syrup to medium-high heat and simmer until reduced to about 1/4 cup/70 milliliters, 5 to 6 minutes. Set aside at room temperature until needed.
- Prepare the mascarpone mixture: Combine pistachios, amaretti cookies and sugar. Add three-quarters of this mixture to a bowl with the mascarpone and mix it all together until combined, then fold in the cream.
- To serve, divide the apricots and the amaretti cream between four bowls. Pour the syrup over the apricots and sprinkle the remaining amaretti and pistachio crumble over the cream. Finish with orange blossom water and lime zest and serve.
Nutrition Facts : @context http, Calories 595, UnsaturatedFat 18 grams, Carbohydrate 52 grams, Fat 41 grams, Fiber 4 grams, Protein 10 grams, SaturatedFat 19 grams, Sodium 312 milligrams, Sugar 35 grams
FRESH FRUIT WITH HONEY VANILLA MASCARPONE
Steps:
- Combine the apricots, plums, kiwi and cherries in a bowl. In a separate bowl, combine the mascarpone, honey, vanilla and vanilla seeds. Add the heavy cream and stir until combined.
- Pour the mascarpone mixture over the fruit, and serve.
ROASTED APRICOTS WITH MASCARPONE AND PISTACHIOS
Steps:
- Preheat the broiler and line a medium baking sheet with aluminum foil.
- Transfer the apricot halves to the prepared baking sheet and drizzle with the olive oil. Sprinkle with the sugar and some salt. Broil until the apricots are warmed through and the sugar is caramelized on top, 4 to 6 minutes.
- Meanwhile, whip the cream, confectioners' sugar and vanilla in the bowl of a stand mixer fitted with a whisk attachment. Whisk on medium-high until the cream is fluffy and soft peaks form, about 2 minutes.
- In a separate bowl, whisk the mascarpone by hand until soft and creamy. Fold in the whipped cream gradually until the two are combined.
- Remove the apricots from the oven and transfer to a serving plate. Spoon 2 teaspoons of the whipped mascarpone into the cavity of each. Sprinkle with crushed pistachios and serve immediately.
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