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Apricot mousse
Nutrition facts per serving:
- Energy in kcal about 253
- Fat about 13g
- Carbohydrates about 26g
- Protein about 7g
This is needed
This is needed
for 4 people
Apricot mixture
- 400 g apricots, cut into pieces
- 50 g liquid honey
- 2 tbsp water
- 2 leaves gelatine, soaked in cold water for approx. 5 minutes, drained
Mousse
- 1 organic lemon, use a little grated zest
- 125 g low-fat quark
- 0.25 tsp bourbon vanilla powder
- 1 dl full cream, beaten until stiff
To decorate
- 2 apricots, cut into wedges
- 1 tbsp liquid honey
- 30 g almond slivers, roasted
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- 4 glasses, each approx. 200 ml
And that's how it's done
And that's how it's done
Apricot mixture
Bring the apricots, honey and water to the boil in a pan. Reduce the heat, cover and simmer for approx. 10 mins. until soft, puree. Stir the gelatine thoroughly into the hot mixture, pass through a sieve into a bowl, allow to cool slightly.
Mousse
Stir the quark, lemon zest and vanilla into the apricot mixture, fold in the cream. Divide the mousse into glasses, cover and leave to set in the fridge for approx. 6 hrs.
To decorate
Mix the apricots and honey, spread on top of the mousse. Sprinkle with almond slivers.
