Apricot Cold Dish with Mascarpone Dumplings

Blanch the apricots in boiling hot water, skin, core and quarter. Place in a saucepan with cinnamon and 3 tbsp. sugar and gently simmer for about 15 minutes with the lid on. Season to taste and cool.

Soak the gelatine in cold water, then let it melt in a saucepan (don’t do it!) Mix the mascarpone with the remaining sugar and the dissolved gelatine. Fold in the snow and whipped cream.

Leave to cool for 2 hours.

Before serving, season the cold dish with the apricot liqueur and fill into 4 plates or possibly bowls. Make dumplings from the mascarpone cream and place them in the cold dish. Serve with mint leaves.

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