Apricot cream with chocolate crunchy pralines and melissa decoration

Name: Apricot cream with chocolate crunchy pralines and melissa decoration
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 5 sheets white gelatine; 1 can(s) Apricots (425 m); 100 g Chocolate crunchy pralines; 250 g Whole milk yoghurt; 100 g Fresh cream; 80 g Sugar; 3 TABLESPOONS Lemon juice; 7-10 Tbsp grated rind of 1/2 untreated lemon; 7-10 Tbsp Melissa

AUTHOR
Sheila Zhang

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

5 sheets white gelatine
1 can(s) Apricots (425 m)
100 g Chocolate crunchy pralines
250 g Whole milk yoghurt
100 g Fresh cream
80 g Sugar
3 TABLESPOONS Lemon juice
7-10 Tbsp grated rind of 1/2 untreated lemon
7-10 Tbsp Melissa

Directions

1
Soak gelatine in cold water. Place the apricots on a sieve, drain and collect the juice. Finely dice 125 g apricots. Chop the chocolate crunchy pralines. Mix yoghurt, crème fraîche, sugar, lemon juice and zest. Fold in the apricot pieces.
2
Squeeze the gelatine, dissolve and stir some cream into the gelatine. Then stir into the rest of the cream and immediately distribute into 4 small moulds (each containing approx. 150 ml). Sprinkle with the chocolate crunchy pralines, press lightly and refrigerate for at least 4 hours, preferably overnight. Measure out 100 ml apricot juice and puree with the remaining apricots, except for one half for decoration. Turn the apricot cream out onto 4 plates and pour on some apricot sauce. Decorate cream with lemon balm