We use cookies to offer the best possible user experience on our website. We also use third-party cookies, to deliver personalised advertisement messages. By using our website you agree, that cookies can be saved on your device. Further information on the cookies used and on how to disable them can be found here.

Val Venosta apricots parfait

with caramelised apricot sauce

The fruity, orange glowing favourites of the summer are shown to their best advantage in this recipe. This parfait made from fresh Val Venosta apricots with a caramelised apricot sauce is not only visually convincing.

45 min.

easy

Ingredients

for about 5 portions

for the parfait
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

for the caramelised apricot sauce
4 apricots (not too ripe)
30 g butter
80 g sugar
40 ml apricot nectar
20 ml freshly squeezed lemon juice

Print recipe

Preparation

Apricots parfait
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 with the lemon juice. 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.

Caramelised apricot sauce
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.

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

Recipe from Nathalie Trafoier

Kuppelrain

Patisserie is female and nobody embodies it better than Nathalie Trafoier. Being the daughter of Michelin star chef Jörg Trafoier and Sonya Egger, Nathalie is responsible for desserts and patisserie at their finest at the Kuppelrain restaurant in Castelbello, Val Venosta. Diligence, passion, love of experimentation and commitment take shape every day and become delicious goodies that are a feast for both the palate and the eyes: pralines and sweets of chocolate, biscuits and typical krapfen filled with fruit and other products from Val Venosta, mini-tarts, spoon desserts, cookies and much more.