Apricot Robiola Cups with Lemon Crumble

Apricot and Robiola Cups: A Delightful Sweet Treat

Category: Desserts
Servings: 4

Ingredients

Instructions

1. Prepare the Apricot Jam:
   Begin by preparing the quick apricot jam. Wash the apricots, slice them in half, and remove the pit. Place them in a steel pot along with the sugar. Turn on the heat and cook the mixture for about 15 minutes, until it forms a soft puree. The consistency should be just right—not too liquid but not too thick. Keep in mind that it will thicken slightly as it cools. Once the jam reaches the right consistency, remove it from the heat and set it aside to cool.

2. Make the Robiola Cream:
   While the apricot mixture cools, prepare the robiola cream. In a bowl, sift the powdered sugar. Add the grated lemon zest to infuse a fresh citrus aroma. Mix the ingredients together until smooth and creamy.

3. Prepare the Crumble:
   For the crumble, start by breaking the dry biscuits into small pieces by hand. Chop the dried fruit mix (or nuts) such as almonds, walnuts, and hazelnuts into small bits with a knife. Add a few sprigs of rosemary to the mix for an aromatic touch. Combine all the ingredients and set aside.

4. Assemble the Apricot and Robiola Cups:
   Once the apricot jam has cooled to room temperature, you can begin assembling the cups. Start by placing a layer of the apricot jam at the bottom of each cup. Follow with a layer of robiola cream. Top off with the crumble mixture.

5. Chill and Serve:
   For the best results, allow the cups to rest at room temperature or chill them in the refrigerator. Serve cold or at room temperature for a refreshing dessert experience.

Enjoy these Apricot and Robiola Cups as a perfect end to any meal, offering a delightful balance of sweet, creamy, and crunchy flavors.