Frothy mascarpone (2)
Instructions
Drain the apricots and their retention liquid, put 4 halves aside and pass the other through a sieve.
Whip the cream in a bowl, combine the mascarpone, powdered sugar and vanilla, apricot puree and liqueur.
Mix well and pour the mixture into 4 bowls.
Sprinkle with the pistachios, lay a 1/2 Apricot and refrigerate.
Ingredients and dosing for 4 persons
- 250 g of mascarpone
- 1 cup of cream
- 800 g of apricots in syrup
- 2 tablespoons of apricot brandy
- Powdered sugar
- 1 sachet of vanilla sugar
- Peeled and chopped pistachios