Apricot yoghurt tartlets
easy
20 mins
20 mins
Ingredients
- 5 sheets white gelatine
- 1 can(s) (425 ml) Apricots
- 100 g Chocolate crunchy pralines
- 250 g Whole milk yoghurt
- 100 g Fresh cream
- 4 TABLESPOONS Sugar
- 7-10 Tbsp grated peel and 2 tablespoons juice of
- 1/2 untreated lemon
Directions
- 1
Soak gelatine in cold water. Drain the apricots and collect the juice. Dice 125 g apricots. Coarsely chop the chocolate crunchy pralines
- 2
Mix yoghurt, crème fraîche, sugar, lemon peel and juice. Squeeze the gelatine and dissolve at low heat. Stir 2-3 tablespoons of cream into the gelatine. Then stir into the remaining cream. Fold in apricot cubes. Immediately pour into 4 cold rinsed moulds (each containing approx. 150 ml) until approx. 1 cm below the rim. Place the chocolate crunchy pralines close together on top and press them down lightly. Chill for at least 4 hours, preferably overnight.
- 3
1 Cut the apricot into slices. Puree the remaining apricots and 100 ml apricot juice. Turn the tartlets onto 4 dessert plates. Pour some apricot sauce on and decorate with apricot slices
Nutrition Facts
380 kcal
46 g
17 g
8 g
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