Apricot cream with crispy chocolate pralines and lemon balm decoration

For 4 people
  • 5 sheet white gelatine
  • 1 Thu se (n) Apricots (425 m)
  • 100 g Chocolate crispy pralines
  • 250 g Whole milk yoghurt
  • 100 g Crème fraîche
  • 80 g Sugar
  • 3 EL Lemon juice
  • grated zest of 1/2 untreated lemon
  • Melissa
30 minutes
light
1.
Soak gelatine in cold water. Put the apricots on a sieve, drain and collect the juice. Finely dice 125 g apricots. Chop the chocolate crispy pralines. Mix together the yogurt, crème fraîche, sugar, lemon juice and zest. Fold in the apricot pieces. Squeeze out the gelatine, dissolve it and stir some cream into the gelatine. Then stir into the rest of the cream and immediately divide into 4 molds (approx. 150 ml each). Sprinkle with the chocolate crispy pralines, press lightly and put in a cool place for at least 4 hours, preferably overnight. Measure out 100 ml apricot juice and puree with the remaining apricots, except for half of the apricots for decoration. Turn the apricot cream out onto 4 plates and pour in some apricot sauce. Decorate the cream with lemon balm
2.
Wait approx. 4 hours. Photo: Först,
1 person approx:
  • 400 kcal
  • 1680 kJ
  • 7 g protein
  • 17 g fat
  • 51 g carbohydrates

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