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Mascarpone and apricot creams infused with lavender

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Mascarpone and apricot creams infused with lavender

For 4 people

Preparation time: 10min, cooking time: 20 min

Ingredients

  • 6 apricots pitted and cut in 4
  • 2 tbsp of lavender flowers
  • Water
  • 2 tsp of lavender honey
  • 250g of mascarpone
  • 125ml of whole cream
  • 1 pack of vanilla sugar
  • 1 tsp of liquid extract of vanilla
  • some crunched pistachio

PREPARATION

  •  In a saucepan, infuse the lavender with a bit of water with the honey and the apricots pitted and cut in 4 for 10 min to boil.

  • Remove the lavender, lower the fire and let reduce an additional 10 minutes.
  • Reserve and let cool.
  • Whip the cream cream in a bowl.
  • In another bowl, whisk the mascarpone cream with the vanilla sugar and liquid vanilla extract.
  • Carefully add the whipped cream in the mascarpone cream and whisk together.
  • In 4 verrines, place a layer of apricots infused with lavender and then a layer of mascapone cream.
  • Repeat the operation and finish with a last spoon of apricots on the top.
  • Decorate with lavender seeds, sliced ​​apricots and pruned pistachios crushed.
  • Reserve in the fridge minimum 2h.

Mascarpone and apricot creams infused with lavender
For 4 people Preparation time: 10min, cooking time: 20 min
Ingrédients
  • 6 apricots pitted and cut in 4
  • 2 tbsp of lavender flowers
  • Water
  • 2 tsp of lavender honey
  • 250 g of mascarpone
  • 125 ml of whole cream
  • 1 pack of vanilla sugar
  • 1 tsp of liquid extract of vanilla
  • some crunched pistachio
Instructions
  1. In a saucepan, infuse the lavender with a bit of water with the honey and the apricots pitted and cut in 4 for 10 min to boil.
  2. Remove the lavender, lower the fire and let reduce an additional 10 minutes.
  3. Reserve and let cool.
  4. Whip the cream cream in a bowl.
  5. In another bowl, whisk the mascarpone cream with the vanilla sugar and liquid vanilla extract.
  6. Carefully add the whipped cream in the mascarpone cream and whisk together.
  7. In 4 verrines, place a layer of apricots infused with lavender and then a layer of mascapone cream.
  8. Repeat the operation and finish with a last spoon of apricots on the top.
  9. Decorate with lavender seeds, sliced ​​apricots and pruned pistachios crushed.
  10. Reserve in the fridge minimum 2h.

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