Cream-Yoghurt-Apricot-Dessert

Name: Cream-Yoghurt-Apricot-Dessert
Cook time: 35 min
Total time: 35 min
Yield: 6
Ingredients: 500 g Apricots; 1 Organic Orange; 125 g Sugar; 4 TABLESPOONS Orange Liqueur; 150 g Ginger Shortbread; 150 g Whipped cream; 150 g Fresh cream; 150 g Whole milk yoghurt; 7-10 Tbsp Mint

AUTHOR
Isreal Robertson

DIFFICULTY
very easy

RATING

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 6

500 g Apricots
1 Organic Orange
125 g Sugar
4 TABLESPOONS Orange Liqueur
150 g Ginger Shortbread
150 g Whipped cream
150 g Fresh cream
150 g Whole milk yoghurt
7-10 Tbsp Mint

Directions

1
Wash and halve the apricots, removing the stone. Wash the orange hot, grate dry, grate the skin thinly, halve the orange and squeeze the juice. Bring sugar, apricots, orange juice and peel to the boil in a wide pot and simmer for about 5 minutes until the apricots are soft.
2
Remove from the heat and let it cool down.
3
Remove 2 apricot halves and cut into slices. Add the liqueur to the remaining apricots and puree. Crumble the biscuits. Whip the cream and crème fraîche with the whisks of the hand mixer until stiff.
4
Stir in yoghurt and about half of the puree.
5
Layer 2 tbsp. cream, 1-2 tbsp. biscuits and 1 tbsp. puree in glasses (approx. 200 ml each). Repeat the process until all ingredients are used up, except for a few biscuit crumbs. Decorate with apricot wedges and mint, sprinkle with cookie crumbs.