Ricotta Parfait with Apricot Compote

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Ricotta Parfait with Apricot Compote
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Health Score:
3,6 / 10
Difficulty:
advanced
Difficulty
Preparation:
1 hr 30 min.
Preparation
ready in 6 h. 55 min.
Ready in

Ingredients

for
1
For the compote
1 kilogram Apricot
2 tablespoons vanilla pudding mix
200 milliliters dry white wine
200 milliliters Orange juice
50 grams sugar
1 Vanilla bean
1 sprig mint
powdered sugar (for dusting)
How healthy are the main ingredients?
ApricotOrange juicesugarmint

Preparation steps

1.

For the parfait: line springform pan with parchment paper. Separate eggs. Whisk egg yolks with liqueur and half of sugar over a hot water bath until creamy. Remove from heat and cool, add ricotta. Beat cream with remaining sugar and vanilla sugar until stiff and fold into ricotta mixture. Beat two egg whites until stiff and fold into cream. Pour batter into a pan and smooth, refrigerate for at least 5 hours.

2.

Sprinkle sugar in a pan and caramelize. Add orange zest and arrange mixture on parchment paper. Let cool and harden.  

3.

For the compote: blanch apricots in boiling water, peel and halve, pit and slice. Combine pudding powder with 3-4 tablespoons of wine, whisk until smooth. Pour wine, orange juice and sugar in a pot. Add slit vanilla pod. Bring to a boil and add whisked pudding powder. Simmer for 1-2 minutes. Add apricots and remove from heat, cool. Remove vanilla pod. Rinse mint, shake dry and cut leaves into strips.

4.

About 10 minutes before serving, invert parfait onto a plate and remove parchment paper. 

5.

Crush caramel. Slice parfait and garnish each slice with caramel. Drizzle with compote and dust with powdered sugar. Serve.