Frothy mascarpone
Instructions
Sifting through holding 4 apricots halves aside.
Whip the cream and gently add the mascarpone, powdered sugar and vanilla, apricot puree and liqueur.
Mix well, dispense into bowls, sprinkle pistachio, decorate with apricot halves and refrigerate.
Ingredients and dosing for 4 persons
- 250 g of mascarpone
- 1 cup of cream
- 1000 g of apricots
- 2 tablespoons of apricot liqueur
- 1 tablespoon of powdered sugar
- 1 sachet of vanilla sugar
- 1 tablespoon of peeled and chopped pistachios