Apricot Parfait with Pistachio Crumble
Apricot Parfait with Pistachio Crumble | Serves 8, featuring light egg yolks, creamy double cream, and a crunchy pistachio topping. Perfect for special occasions or indulgent treats!
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.mrsbridges.co.uk.
Cooking tools:
- Stand mixer
- Hand mixer
- Loaf pan
- Offset spatula
- Kitchen scale
- Oven
- Freezer
- Baking sheet
- Parchment paper
- Plastic wrap
- Mixing bowl
- Whisk
- Chef's knife
- Serving platter
- Cutting board
- Measuring spoon
- Kettle
- Mug
Ingredients
- 4 eggs, seperated
- 100g caster suagr
- 1 teaspoon vanilla extract
- 400ml double cream
- 200g Mrs Bridges Apricot and Peach Preserve
- 50g pistachios, roughly chopped
- 75g dried apricots, chopped into 1cm cubes
- Sunflower oil to line the tin
- 50g plain flour
- 35g cold butter, cubed
- 2 tablespoons light brown sugar
- 30g pistachios, roughly chopped
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