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Italian cream cheese — tiramisu, pasta, risotto finishing
Apricot leather sheet — dissolve for amardine drink, pastry filling
Achievable elevated desserts — laminated doughs, cakes, custards
Grade A bourbon vanilla beans for custards, ice cream, extracts
Legendary dessert book — seasonal pastry, fruit desserts, plating
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Italian cream cheese — tiramisu, pasta, risotto finishing
Apricot leather sheet — dissolve for amardine drink, pastry filling
Achievable elevated desserts — laminated doughs, cakes, custards
Grade A bourbon vanilla beans for custards, ice cream, extracts
Legendary dessert book — seasonal pastry, fruit desserts, plating
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Heat 1/4 cup sugar and 3/4 cup water in a medium saucepan, bring to a boil and heat until the sugar has dissolved. Add the apricots and cook over medium heat, stirring occasionally, for 3 mins. Remove from the heat, allow to cool to room temperature, then chill. Mix the mascarpone with the cottage cheese, lemon juice, vanilla extract and the remaining sugar. In a separate bowl, beat the cream until stiff peaks form, then fold into the mascarpone mixture. Layer the apricot mixture and cream mixture in a serving bowl, finishing with a few spoonfuls of the apricot mixture. Scatter the cookies across the top, to decorate.