Lemon cream with apricot sauce

Name: Lemon cream with apricot sauce
Cook time: 20 min
Total time: 20 min
Yield: 4
Ingredients: 1 package Lemon cream (for 300 ml milk); 300 ml Milk; 50 ml Coconut Liqueur; 1 can(s) (425 ml, drained weight 250 g) Apricots; 2 TABLESPOONS Coconut flake; 7-10 Tbsp Slices of lime and lemon balm

AUTHOR
Harley Romero

DIFFICULTY
easy

RATING

COOK TIME
20 mins

TOTAL TIME
20 mins

Ingredients

Servings: 4

1 package Lemon cream (for 300 ml milk)
300 ml Milk
50 ml Coconut Liqueur
1 can(s) (425 ml, drained weight 250 g) Apricots
2 TABLESPOONS Coconut flake
7-10 Tbsp Slices of lime and lemon balm

Directions

1
Place 300 ml milk and cream powder in a tall mixing bowl and whisk with the whisk of the hand mixer for about 2 minutes until foamy. Fold in the liqueur. Drain the apricots and collect the juice.
2
Cut 4 apricot halves into slices. Puree the remaining apricots with 3 tablespoons of juice. Fold in the slices of apricots. Fill lemon cream and apricot sauce in layers into four dessert glasses and leave to set in the fridge for at least 1 hour.
3
Roast the grated coconut in a pan without fat until golden brown. Sprinkle over the desserts just before serving. Decorate as desired with slices of lime and lemon balm leaves.