Zaytinya’s Greek-Yogurt-and-Apricot Parfait

 

Serves 6

1 whole vanilla bean, split and scraped
1 cup sugar
1 cup dried apricots
2 cups heavy cream
2 cups whole Greek yogurt
2 cups water
¼ cup shelled pistachios

Mix the vanilla-bean seeds with the sugar.

Take ½ cup of sugar and put in a pot with 2 cups water in a pot set over medium-high heat. Bring it to a boil and add the dried apricots. Turn the heat to medium-low and let simmer for about 3 minutes.

Remove from the heat and allow to cool before chilling in the fridge (apricots keep in the liquid for up to a week). When ready to use, remove apricots from liquid and chop into small pieces.

Whisk the cream with the remaining ½ cup sugar until it forms stiff peaks. Fold in half of the yogurt with a spatula, and then fold in the other half.

Heat the oven to 300 degrees. Roast the pistachios for 10 minutes, until toasted and fragrant. Roughly chop.

Spoon the apricots into six serving bowls or martini glasses, dividing evenly. Spoon the mousse over the apricots and smooth the top. Sprinkle each with chopped pistachios if serving within 2 hours, and place in the fridge until ready to serve.