What would you like to cook?
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
How it's done
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.
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 the ice cream, top with the almond croquant, decorate with lemon balm.
Shaping scoops of ice cream
Die FOOBY-App: Rezepte & mehr
Wenn du mal wieder nicht weisst, was du kochen willst, welche Rezepte du benötigst oder wie das mit dem Dünsten nochmal genau ging, bist du mit der FOOBY-App auf dem richtigen Weg.
Mit deinem Kochbuch on demand findest du Inspiration und Rezepte, komplette Einkaufslisten sowie eine Schritt-für-Schritt-Anleitung.
Please log in!
Log on now – easily and conveniently – to FOOBY with your Supercard ID, save the shopping list on all your devices and benefit from additional advantages.
The recipe has been saved in your shopping list under myFOOBY.
Unfortunately, the shopping list was not saved.
You are not logged in
Now you can user your Supercard ID to log in to FOOBY easily and conveniently and make use of all the functions and advantages.
Choose a cookbook:
Delete the entire recipe?
Do you really want to delete this recipe from your cookbook?