Apricot and raspberry cold bowl

For 4 people
  • 500 g Apricots
  • 400 ml clear apple juice
  • 400 ml Apricot juice
  • juice of 1/2 lemon
  • 75 g Sugar
  • 1 packet vanilla sugar
  • 125 g raspberries
  • 50 g Amarettini
  • Mint
30 minutes
leic ht
1.
Wash the apricots, pat dry, cut in half and remove the stones. Bring the apple, apricot and lemon juice with the sugar and vanillin sugar to the boil. Add the apricots and cook covered for 1-2 minutes. Approx. Remove 2/3 of the apricots and set aside. Steam the remaining apricots for another 1-2 minutes. Then puree finely with the cutting stick of the hand mixer and bind the brew with it. Let cool for 2-3 hours. Halve the remaining apricots lengthways and place in the cold bowl. Arrange the cold bowl with raspberries in soup plates. Crumble the amarettini, sprinkle on the cold bowls and decorate with mint
1 person approx:
  • 280 kcal
  • 1170 kJ
  • 3 g protein
  • 1 g fat
  • 59 g carbohydrates

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