This dessert is like spring in a glass! Its refreshing apricot flavor combines with creamy richness and a delightful hint of orange. The layered delight offers a wonderful balance between sweetness and freshness. Additionally, it gets a zesty touch from orange sugar and crunch from the croquant, creating a perfect taste experience that exudes the freshness of spring.
Ingredients:
Parfait:
- 2.5 dl whipped cream
- 1 can (397 g) sweetened condensed milk (e.g., Dovgan)
- 1 dl Euro-East apricot nectar
Apricot fluid:
- 2 dl apricot nectar
- 2 gelatin sheets
- 3 tbsp water
Decoration:
Whipped cream / mascarpone cream Mint or lemon balm for garnish Colored chocolate eggs / marshmallows Orange sugar / orange croquant
Instructions:
Whip the cream until it forms peaks. Gently fold the whipped cream into the condensed milk. Then, add the apricot nectar. Pour the mixture into a freezer-safe container and freeze for at least six hours, stirring occasionally.
Prepare the apricot fluid by soaking gelatin sheets in cold water. Melt the gelatin in a saucepan with 3 tbsp of water over low heat. Mix the melted gelatin into the apricot nectar in a thin stream. Allow it to set in the cold, stirring occasionally if needed.
For mascarpone cream, whip the cream and then gently fold in the mascarpone cheese. Flavor it with powdered sugar and vanilla. Alternatively, whip the cream, add sugar, and a pinch of vanilla.
Optional Ingredients:
Orange Sugar:
- Zest of two oranges
- 1 dl fine sugar
Make orange sugar by mixing grated orange zest with fine sugar.
Orange Croquant:
- Juice of 2 oranges
- 2 dl fine sugar
To make orange croquant, squeeze the juice of two oranges. Add fine sugar and simmer over low heat for about 25–30 minutes or until the mixture reaches around 125 degrees Celsius. If you don’t have a thermometer, observe the mixture becoming thicker and detaching from the edges and bottom of the pan. Pour the mixture onto a baking sheet lined with parchment paper, let it cool, and break it into desired-sized pieces.
Assembly:
Choose a serving dish and let the frozen dessert slightly thaw before assembling.
To assemble, layer crushed orange croquant at the bottom, add the frozen mixture, and continue layering until the dish is full. Garnish with toasted orange sugar, whipped cream / mascarpone cream, chocolate eggs / marshmallows, and edible flowers.
You can also pre-freeze the serving dish before assembling to keep the dessert cold and fresh at serving time.
Enjoy your delicious apricot parfait!
Kuvassa koristeluun on käytetty appelsiinikrokanttia ja sitruunamelissaa.