Italian taste
Freddi Dolciaria


Apricot Parfait_2016

Le ricette di Claudia & Andre
Apricot Parfait
  •      8 FREDDI Buondolce Milk bar cakes 
  •      325 g mascarpone
  •      8 FREDDI Buondolce Milk bar cakes
  •      250 g fresh cream
  •      70 g granulated sugar
  •      2 tablespoons of powdered sugar
  •      150g apricot yoghurt
  •      12 g gelatine in light powder
  •      50 g of water
  •      3 apricots + others
How to prepare?
Put the mascarpone with the cream in a bowl with high sides together with the powdered sugar. Put the powdered jelly in a cup together with the granulated sugar and water and put in the microwave for about 40 - 50 seconds, stirring in half the time. Remove from the microwave, mix vigorously and remove the lumps if they are formed and obtain a smooth mixture. Add the yogurt to the jelly and mix well.

Combine the mixture of jelly and yogurt in the bowl with mascarpone and cream and whipping with the whisk for about 5 minutes. The mixture will not be very thick, but then, putting it in the fridge, it will harden


Line a mold with food foil, leaving the edges larger to cover even above. Overturn the cream obtained, level, cover with Freddi Buondolce Milk bar cakes and seal with the film that overflows.


Keep in the fridge over night

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