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Venosta Valley apricots parfait

Venosta Valley apricots parfait

Ingredients for the parfait (about 5 portions)

40 g fresh egg white
35 g sugar
1 pinch of salt
30 g powdered sugar
125 g apricots pureed
10 g lemon juice
240 g cream


Prepare 6 parfait moulds on the work surface. Alternatively, you can line a loaf pan with wrapping film, but then the amount of the mass will change.
Then wash the Venosta Valley apricots, remove the core and puree. In the meantime put them on side.
Whisk the egg whites with the sugar and a pinch of salt into snow and carefully add the powdered sugar.
Add the apricot puree carefully. Then add the whipped cream.

Pour the finished mixture into moulds and place in the freezer to freeze.

Ingredients for the caramelised apricot sauce

4 pieces Venosta Valley apricots (not too ripe)
30 g butter
80 g sugar
40 ml apricot yoga
20 ml freshly squeezed lemon juice


Wash the Venosta Valley apricots, remove the core and cut into slices. Melt the butter and let the apricot slices simmer briefly.

Next, heat the apricot yoga (not too thick) and the lemon juice and add to the apricot slices.

Then carefully caramelise the sugar in a frying pan and mix it with the apricots briefly on the stove.


Remove parfait from the mould and put them on a nice plate with the caramelised apricots