Apricot Parfait Veg CD DP 10mins

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Weekday Menu Recipe

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Apricotï¿½Parfait ï¿½ï¿½ Veg ï¿½CD ï¿½DPï¿½ 10mins

Serves 4ï¿½ï¿½ï¿½ Vegetarianï¿½ï¿½ï¿½ Coldï¿½ï¿½ï¿½ Fruit Nuts Dessertï¿½ï¿½ï¿½ Icesï¿½ï¿½

Ingredients
450g/1lb Tinned Apricots
300g/11oz Vanilla Ice Cream
25g/1oz Ground Almonds
175g/6oz Curd Cheese
175g/6oz Raspberries (fresh or thawed frozen)
1 tbsp Flaked Almonds

Instructions

1. Drain the apricots, reserving the syrup and set aside 2 apricot halves for decoration.

2. Place the remaining apricots in a food processor and process until smooth.

3. Transfer the pureed apricots to a large mixing bowl together with the ice cream, ground almonds, curd cheese and 2 tbsp of the reserved syrup and mix well.

4. Divide the raspberries between 4 serving glasses, top with the apricot mixture and decorate with the remaining chopped apricot halves and flaked almonds. Serve immediately

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