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Apricot & mascarpone ice cream with almond croquant
40 m active | 4 h 40 m total
Nutrition facts per serving:
  • Energy in kcal about 576
  • Fat about 43g
  • Carbohydrates about 37g
  • Protein about 8g
This is needed
This is needed for 4 people
Ice cream
  • 250 g apricots, pitted, chopped
  • 2 tbsp icing sugar
  • 1 dl single cream, cold
  • 250 g Mascarpone
  • 0.5 organic lemon, use grated zest and juice
  • 50 g icing sugar
Almond Croquant
  • 0.25 dl water
  • 50 g sugar
  • 50 g almond
To serve
  • some lemon balm leaves
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And that's how it's done
And that's how it's done
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.
Almond Croquant
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.
To serve
Serve the ice cream, top with the almond croquant, decorate with lemon balm.