Apricot and mascarpone ice cream

For 10 glasses
  • 2 organic limes
  • 250 g Mascarpone
  • 500 g Whole milk yogurt
  • 120 g sugar + 2 tbsp sugar
  • 1 packet vanillin sugar
  • 250 g whipped cream
  • 1 can (s) (850 ml) Apricots
  • ice cubes
25 minutes
light
1.
Wash the limes, rub dry. Rub the zest of 1 1/2 limes. Squeeze the limes. Mix the mascarpone, yoghurt, 120 g sugar, vanilla sugar, lime zest and 4 tbsp lime juice. Whip the cream until stiff and fold in with the whisk.
2.
Drain the apricots and puree with 2 tablespoons of sugar. Spread the mascarpone cream and apricot puree in layers in 10 glasses. Mix gently with a teaspoon so that streaks appear. Freeze glasses at least.
3.
6 hours, preferably overnight.
4.
To serve, place ice cubes on a waterproof tray or in a baking dish. Put glasses in.
1 glass approx:
  • 320 kcal
  • 4 g protein
  • 20 g fat
  • 29 g carbohydrates

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