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 title=”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

[/ingredients]

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.

Imprimer

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.