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This fruit variety is round in shape, the skin is yellow-orange with reddish streaks; The flesh is yellow-orange and has a solid compactness with a sweet taste and an intense aroma. This variety of apricots is much sweeter and more palatable than the other ones, produced only with water and brown sugar.
The almond aftertaste is due to the apricot pit. Use syrup to make cocktails, popsicles, juices. It is recommended to pit apricots before use. You can prepare a delicious and quick dessert: divide the apricot in two, remove the pit and stuff the apricot with Moscato D’Asti DOCG Wine Spread, then enjoy your dessert. You can also add a sprinkling of cocoa or a few dashes of whipped cream.
The almond aftertaste is due to the apricot pit. Use syrup to make cocktails, popsicles, juices. It is recommended to pit apricots before use. You can prepare a delicious and quick dessert: divide the apricot in two, remove the pit and stuff the apricot with Moscato D’Asti DOCG Wine Spread, then enjoy your dessert. You can also add a sprinkling of cocoa or a few dashes of whipped cream.
Ingredients
For the base:
To decorate:
For the base:
To decorate:
Guidelines
First prepare the biscuit base: melt the butter in a water bath and in the meantime finely chop the biscuits in a mixer. Add the crumbled biscuits and melted butter to a bowl and mix. Put the base in a hinged mold, flatten well with a spoon and place in the freezer for at least half an hour. Then whip the milk and mascarpone in a bowl and add the fresh spreadable cheese. Assemble everything with the electric whisk for a few more minutes. Once the biscuit base has been taken up, pour the cream on top and carefully level the surface of the cake. Meanwhile drain the apricots in syrup and cut them in two, being careful to remove the core. Arrange the apricots on top of the cheesecake. Finally put the cake in the freezer for at least 3 hours before serving.
First prepare the biscuit base: melt the butter in a water bath and in the meantime finely chop the biscuits in a mixer. Add the crumbled biscuits and melted butter to a bowl and mix. Put the base in a hinged mold, flatten well with a spoon and place in the freezer for at least half an hour. Then whip the milk and mascarpone in a bowl and add the fresh spreadable cheese. Assemble everything with the electric whisk for a few more minutes. Once the biscuit base has been taken up, pour the cream on top and carefully level the surface of the cake. Meanwhile drain the apricots in syrup and cut them in two, being careful to remove the core. Arrange the apricots on top of the cheesecake. Finally put the cake in the freezer for at least 3 hours before serving.
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