Apricot parfait with raspberry sauce and strawberries
(Percentage of daily recommendation)
| Calorie | 337 cal. | (16 %) | ||
| Protein | 5 g | (5 %) | ||
| Fat | 20 g | (17 %) | ||
| Carbohydrates | 28 g | (19 %) | ||
| Sugar added | 14 g | (56 %) | ||
| Roughage | 5.6 g | (19 %) |
| Vitamin A | 0.5 mg | (63 %) | ||
| Vitamin D | 1.2 μg | (6 %) | ||
| Vitamin E | 2 mg | (17 %) | ||
| Vitamin K | 12.1 μg | (20 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 2.3 mg | (19 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 71 μg | (24 %) | ||
| Pantothenic acid | 1.2 mg | (20 %) | ||
| Biotin | 12.3 μg | (27 %) | ||
| Vitamin B₁₂ | 0.5 μg | (17 %) | ||
| Vitamin C | 59 mg | (62 %) | ||
| Potassium | 494 mg | (12 %) | ||
| Calcium | 111 mg | (11 %) | ||
| Magnesium | 45 mg | (15 %) | ||
| Iron | 2.6 mg | (17 %) | ||
| Iodine | 7 μg | (4 %) | ||
| Zinc | 1 mg | (13 %) | ||
| Saturated fatty acids | 10.7 g | |||
| Uric acid | 39 mg | |||
| Cholesterol | 200 mg | |||
| Complete sugar | 27 g |
Ingredients
- For the apricot parfait:
- 50 grams sugar
- 6 Tbsps water
- juice of 1 lemons
- 240 grams Apricot
- 2 egg yolks (Medium)
- 200 milliliters Whipped cream
- For the garnish:
- 300 grams frozen Raspberries
- 2 Tbsps raspberry Brandy
- 1 packet Vanilla sugar
- 200 grams Strawberries
- mint
Preparation steps
For the apricot parfait: In a pot, place the sugar with the water and lemon juice and simmer 2 to 3 minutes. Remove from the heat. Drain the apricots in a colander set over a bowl so that you can reserve the juice. Set 4 apricot halves aside for garnish. Puree the remaining apricots with 4 tablespoons of the reserved apricot juice.
Beat the egg yolks in a bowl until foamy, then, while continuing to whisk, add the lemon syrup in a thin stream. Stir in the apricot puree. Beat the whipping cream until stiff and fold into the egg mixture. Place the mixture in serving ramekins (each about 125-150 ml (approximately 1/2 to 2/3 cup)). Freeze for 3 to 4 hours.
For the garnish: Place the raspberries and the raspberry brandy in a saucepan. Bring to a boil and then simmer. Strain the mixture through a fine sieve into a bowl. Whisk in the vanilla sugar. Set aside to cool.
Rinse, pat dry and chop the strawberries. Cut the apricots for garnish into strips. Dip the ramekins in a container of hot water for 30 seconds. Carefully unmold the apricot parfait onto the serving plates and serve with the raspberry sauce, strawberries and apricots. Garnish with mint.