Apricot yoghurt layer cup

Name: Apricot yoghurt layer cup
Cook time: 35 min
Total time: 1 h 5 min
Yield: 4
Ingredients: 1 can(s) (425 ml each) Apricots; 3 TABLESPOONS Orange liqueur; 1 Organic Orange; 100 g Whipped cream; 150 g Fresh cream; 125 g Whole milk yoghurt; 150 g Shortbread (e.g. with ginger)

AUTHOR
Eunice Scott

DIFFICULTY
very easy

RATING

Quickly and easily layer sweet fruit puree, crispy biscuit crumbs and fresh yoghurt cream for a varied dessert

COOK TIME
35 mins

TOTAL TIME
65 mins

Ingredients

Servings: 4

1 can(s) (425 ml each) Apricots
3 TABLESPOONS Orange liqueur
1 Organic Orange
100 g Whipped cream
150 g Fresh cream
125 g Whole milk yoghurt
150 g Shortbread (e.g. with ginger)

Directions

1
For the puree, drain the apricots. Cut 2 halves into slices. Purée the rest with liqueur, orange juice and zest.
2
For the cream, whip the cream and crème fraîche with the whisks of the mixer until stiff. Fold yoghurt first, then half the apricot puree into the cream.
3
Coarsely crumble the shortbread with your fingers. Alternately layer 2 tablespoons of yoghurt cream, approx. 2 teaspoons of biscuits and 1 tablespoon of apricot puree in each of four glasses (each containing approx. 200 ml). Decorate with cookie crumbs and apricot wedges.
4
The apricots are best pureed in a tall, narrow cup.