Apricot Crème Fraiche Eton Mess Recipes
APRICOT & CRèME FRAICHE ETON MESS
Jam jars are perfect for transporting this fruity dessert to your favourite picnic spot - crumble over meringues just before serving
Provided by Cassie Best
Categories Dessert, Treat
Time 15m
Number Of Ingredients 7
Steps:
- Place the apricot halves, jam and dessert wine or water in a small saucepan. Bubble for 2-3 mins until syrupy - the apricots should still be holding their shape. Divide between 2 pots or jam jars, leave to cool, then chill until ready to assemble.
- Mix the crème fraîche, yogurt and icing sugar, then pour over the apricots and chill until ready to serve. Transport in a cool bag. Take the meringues in a separate container, for crumbling over just before serving.
Nutrition Facts : Calories 354 calories, Fat 10 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 53 grams carbohydrates, Sugar 52 grams sugar, Fiber 3 grams fiber, Protein 8 grams protein, Sodium 0.3 milligram of sodium
APRICOT & TURKISH DELIGHT MESS
Try a Middle Eastern twist on the British classic Eton Mess, served with fresh mint tea
Provided by Maria Elia
Categories Dessert, Dinner
Time 15m
Number Of Ingredients 9
Steps:
- Place the mascarpone, yogurt, sugar and orange flower water into a large bowl and whisk until thickened. Fold the remaining ingredients through, then divide the mix between 2 dessert glasses or bowls and decorate with extra mint, if you like.
Nutrition Facts : Calories 481 calories, Fat 33 grams fat, SaturatedFat 17 grams saturated fat, Carbohydrate 43 grams carbohydrates, Sugar 41 grams sugar, Fiber 3 grams fiber, Protein 7 grams protein, Sodium 0.22 milligram of sodium
APRICOTS AND CREME FRAICHE
Apricots are the golden globes of the fruit world make tart-sweet "cups" for dollops of tangy creme fraiche, creating a delightful union of flavors. Serve these as a snack or starter-anytime you want a bite (or two) of sunshine.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Number Of Ingredients 4
Steps:
- Fill each apricot half with a dollop of creme fraiche. Sprinkle with pepper and top with cilantro sprigs.
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