Apricot & mascarpone ice cream with almond croquant

Apricot & mascarpone ice cream with almond croquant

Total: 4 hr 40 Min. | Active: 40 Min.
vegetarian, gluten-free
Nutritional value / people: 576 kcal
, Fat: 43 g
, Carbohydrate: 37 g
, Protein: 8 g


4 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center

Ice cream

250 g apricots, pitted, chopped
2 tbsp icing sugar
½ organic lemon, use grated zest and juice
250 g Mascarpone
1 dl single cream, cold
50 g icing sugar

Almond Croquant

¼ dl water
50 g sugar
50 g almonds

To serve

some lemon balm leaves
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How it's done

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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.


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