Pistachio Parfait with Apricots
Rinse lemon in hot water. Finely grate the zest and squeeze juice. Add eggs, honey and a little of the lemon zest to a metal bowl. Beat over a hot water bath with an electric mixer on high speed until thick.
Remove from hot water bath and allow to cool slightly. Whip the cream. Chop pistachios and set aside about 1 teaspoon. Stir orange blossom water, yogurt, chopped pistachios and almonds into the whipped cream. Place the mixture in a small loaf pan and freeze for about 3 hours, stirring occasionally until the parfait is almost frozen. Then freeze undisturbed for 1 hour.
Drain apricots well. Puree half of the apricots. Mix the puree with the orange juice and vanilla sugar.
Loosen the parfait from the mold and cut into slices. Cut slices in half diagonally. Serve the parfait with apricots and apricot puree. Serve sprinkled with pistachios.