Ingredients
157ml mascarpone
250ml thickened cream
125ml apricot jam
Almond and Rosemary Crisp
50ml Verjuice
1/3cup brown sugar
250ml flaked almonds
1 tspn rosemary finely chopped
157ml mascarpone
250ml thickened cream
125ml apricot jam
Almond and Rosemary Crisp
50ml Verjuice
1/3cup brown sugar
250ml flaked almonds
1 tspn rosemary finely chopped
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Methods
1
Preheat oven to 180C.
2
To make the almond crisp, place the Verjuice, brown sugar, almonds and rosemary in a bowl and toss to combine.
3
Spread the almond mixture evenly on a baking tray lined with baking paper.
4
Bake for 9 minutes then rotate the tray and cook for another 9 minutes, watching to make sure the sugar does not burn.
5
Remove from the oven and set aside to cool, then break into shards.
6
Place the thickened cream into a mixing bowl and whisk until a soft peak. Fold through the mascarpone until combined.
7
To serve place ½ the cream mixture into the serving glasses then add ½ of the jam.
8
Repeat the layers finishing with apricot jam on the top.
9
Place shards of the almond and rosemary crisp on top along with rosemary to garnish
1
Preheat oven to 180C.
2
To make the almond crisp, place the Verjuice, brown sugar, almonds and rosemary in a bowl and toss to combine.
3
Spread the almond mixture evenly on a baking tray lined with baking paper.
4
Bake for 9 minutes then rotate the tray and cook for another 9 minutes, watching to make sure the sugar does not burn.
5
Remove from the oven and set aside to cool, then break into shards.
6
Place the thickened cream into a mixing bowl and whisk until a soft peak. Fold through the mascarpone until combined.
7
To serve place ½ the cream mixture into the serving glasses then add ½ of the jam.
8
Repeat the layers finishing with apricot jam on the top.
9
Place shards of the almond and rosemary crisp on top along with rosemary to garnish
