Apricot and yogurt tartlets
- 5 sheet white gelatine
- 1 Thu se (n) (425 ml) Apricots
- 100 g Chocolate crispy pralines
- 250 g Whole milk yogurt
- 100 g Crème fraîche
- 4 EL Sugar
- grated peel and 2 Tablespoons of juice from
- 1/2 untreated lemon
20 minutes
light
- 1.
- Soak gelatine in cold water. Drain the apricots while collecting the juice. Dice 125 g apricots. Roughly chop the chocolate crispy pralines
- 2.
- Mix together the yogurt, crème fraîche, sugar, lemon zest and juice. Squeeze out gelatine and dissolve over low heat. Mix 2-3 tablespoons of cream into the gelatine. Then stir into the rest of the cream. Fold in the apricot cubes. Immediately fill into 4 cold rinsed molds (approx. 150 ml each) up to approx. 1 cm below the rim. Place the chocolate crispy pralines close together and press lightly. Min. Chill for 4 hours, preferably overnight
- 3.
- Cut 1 apricot into wedges. Puree the remaining apricots and 100 ml apricot juice. Turn the tartlets out onto 4 dessert plates. Pour on some apricot sauce and decorate with apricot wedges
1 person approx.:
- 380 kcal
- 1590 kJ
- 8 g protein
- 17 g fat
- 46 g carbohydrates
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