60 - 120 min.
Prepare 6 parfait moulds on the work surface. Alternatively, you can line a loaf pan with wrapping film, but then the amount of the mass will change. Then wash the Venosta Valley apricots, remove the core and puree with the lemon juice. In the meantime put them on side. Whisk the egg whites with the sugar and a pinch of salt into snow and carefully add the powdered sugar. Add the apricot puree carefully. Then add the whipped cream. Pour the finished mixture into moulds and place in the freezer to freeze.
Caramelised apricot sauce
Wash the Venosta Valley apricots, remove the core and cut into slices. Melt the butter and let the apricot slices simmer briefly. Next, heat the apricot yoga (not too thick) and the lemon juice and add to the apricot slices. Then carefully caramelise the sugar in a frying pan and mix it with the apricots briefly on the stove.
Remove parfait from the mould and put them on a nice plate with the caramelised apricots