Apricots with stracciatella cream

Name: Apricots with stracciatella cream
Cook time: 20 min
Total time: 20 min
Yield: 4
Ingredients: 1 can(s) (425 ml) Apricots; 2-3 TABLESPOONS Rum or some; 7-10 Tbsp Drop Rum Flavour; 150 g Mascarpone (Italian cream cheese); 250 g Low-fat curd; 2 tablespoons (30 g) Sugar; 2 TABLESPOONS Lemon juice; 3 TABLESPOONS Rasp chocolate; 7-10 Tbsp Mint leaves; 7-10 Tbsp for ornament

AUTHOR
Shirley Vincent

DIFFICULTY
easy

RATING

COOK TIME
20 mins

TOTAL TIME
20 mins

Ingredients

Servings: 4

1 can(s) (425 ml) Apricots
2-3 TABLESPOONS Rum or some
7-10 Tbsp Drop Rum Flavour
150 g Mascarpone (Italian cream cheese)
250 g Low-fat curd
2 tablespoons (30 g) Sugar
2 TABLESPOONS Lemon juice
3 TABLESPOONS Rasp chocolate
7-10 Tbsp Mint leaves
7-10 Tbsp for ornament

Directions

1
Drain the apricots well in a sieve, collecting the juice. Cut the apricots into slices. Sprinkle with 1 tbsp. rum, leave to stand briefly
2
Mix mascarpone, quark, 3-4 tablespoons apricot juice and 1-2 tablespoons rum in a bowl until smooth. Season to taste with sugar and lemon juice
3
Chop the chocolate pieces with a sharp knife. Stir into the mascarpone quark cream except for a little bit for decoration
4
Spread marinated apricot slices on four dessert plates. Pour the stracciatella cream onto each plate as a large blob
5
Sprinkle the cream with the remaining chopped chocolate. Decorate with mint as desired