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The convertible apricot as a star guest in traditional dishes and drinks or as a source of inspiration for new recipes. Let the cooking fun begin!
Apricot Mascarpone
| 500 g | Mascarpone |
| 150 g | Bailoni Gold-Apricot Jam |
| 125 ml | Bailoni Gold-Apricot Syrup |
| 125 ml | Bailoni Gold-Apricot Nectar |
| 1/2 | Lemon, pressed |
| Sugar to your liking | |
| some | Bailoni Gold-Apricot Preals 17% ABV |
Stir Mascarpone with lemon juice until creamy. Add the other ingredients and let it chill in the fridge. Serve the Apricot Mascarpone Cream in little waffle cups and garnish with Gold-Apricot Pearls.
