Apricot-raspberry cold peel

Name: Apricot-raspberry cold peel
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 500 g Apricots; 400 ml clear apple juice; 400 ml Apricot juice; 7-10 Tbsp juice of 1/2 lemon; 75 g Sugar; 1 package Vanillin sugar; 125 g Raspberries; 50 g Amarettini; 7-10 Tbsp Mint

AUTHOR
Rachel Vazquez

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

500 g Apricots
400 ml clear apple juice
400 ml Apricot juice
7-10 Tbsp juice of 1/2 lemon
75 g Sugar
1 package Vanillin sugar
125 g Raspberries
50 g Amarettini
7-10 Tbsp Mint

Directions

1
Wash the apricots, dab dry, halve and remove the seeds. Boil up the apple, apricot and lemon juice with sugar and vanillin sugar. Add the apricots and steam covered for 1-2 minutes. Take out about 2/3 of the apricots and put aside. Steam the remaining apricots for another 1-2 minutes.
2
Afterwards puree finely with the cutting stick of the hand mixer and bind the stock with it. Leave to cool for 2-3 hours. Cut the remaining apricots in half lengthwise and put them into the cold bowl. Arrange the cold dish with raspberries in soup plates. Crumble the Amarettini, sprinkle on the cold bowls and decorate with mint