Apricot cold dish with marzipan yoghurt

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Directions

1. 1

   Wash the apricots, halve, stone and cut into slices. Wash the currants, pluck the berries from the stalks. Boil up apple juice, 1/2 litre water, lemon peel, cinnamon stick and 30 g sugar. Add apricots and simmer for about 5 minutes. Stir pudding powder with 2 tablespoons of water until smooth, bind apricots with it. Fold in currants, bring to the boil again and simmer for 1 minute. Remove lemon zest.

2. 2

   Let the apricot cold peel cool down, then put it in a cool place. Grate marzipan, mix with 2 tablespoons of yoghurt. Stir in the rest of the yoghurt. Roast the hazelnut flakes in a pan without fat, take them out and let them cool down. Fill cold dish into bowls. Put a blob of yoghurt on each bowl and sprinkle with hazelnut flakes. Add the rest of the marzipan yoghurt

3. 3

   2 hours waiting time

Nutrition Facts

KCAL
320 kcal

CARBS
42 g

FATS
11 g

PROTEINS
6 g