for 4 person

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	almond

To serve

some	lemon balm leaves

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.

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