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Apricot and Mascarpone Cream

IvanIvan
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Apricot and Mascarpone Cream
26/09/2014
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Preparation15 min.
Cooking20 min.
Тotal35 min.
Servings5-6 pcs
"No matter how much if it you make, there`s never enough."

Ingredients

  • apricots - 9 oz (250 g) skinned and pitted
  • sugar - 2/5 cup (100 g)
  • water - 3 1/3 tbsp (50 ml)
  • liqueur - 3 1/3 tbsp (50 ml) Grand Marnier
  • mascarpone - 4/5 cup (200 g)
  • confectionery cream - 1 cup (250 ml)
  • pistachios - 3 1/3 tbsp (50 g) or others
measures

How to cook

Mix the cold water and sugar in a container on the stove and stir until it begins to boil. Then add the cleaned and mashed apricots. Allow the mixture to boil for about 10-ish minutes on low heat, stirring and removing the foam periodically. Add the liqueur - it can be substituted with a semi-sweet wine.

Simmer for another 10 minutes. Turn off the heat and leave it for a bit on the stove. Once cool, add the mascarpone while continuous whipping with a mixer. Separately, beat the confectionery cream and mix it thoroughly with a spatula or wooden spoon.

Distribute the apricot and mascarpone cream into suitable glasses and put them in the refrigerator. Optionally, you can make a decoration of cream and crushed pistachios upon serving.

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