Lime cream in apricots

AUTHOR
Shirley Vincent
DIFFICULTY
easy
RATING
3 4
COOK TIME
45 mins
TOTAL TIME
45 mins

Ingredients

Servings: 4
  • 1 can(s) (425 ml) Apricots
  • 1 Lime (alternatively 1 untreated lemon)
  • 250 g Cream quark (40 % fat in dry matter)
  • 1 go. tablespoons of sugar
  • 1 Package. Vanillin sugar
  • 2-3 TABLESPOONS Raspberry Jam
  • 50 g semi-bitter couverture
  • 1/2 TEASPOON Cocoa
  • 1/2 TEASPOON Icing sugar
  • 7-10 Tbsp Lemon balm and raspberries
  • 1 small freezer bag

Directions

  1. 1

    Drain the apricots. Wash the lime hot and dab dry. Cut 1/2 into thin slices. Rub the skin off the other half, then squeeze the lime. Mix quark, lime peel and juice, sugar and vanillin sugar until smooth

  2. 2

    Stir the jam until smooth. Chop the chocolate coating and melt in a hot water bath. Put apricot halves on 4 small plates. Pour lime cream into the apricots using a piping bag with star-shaped spout as tuffs

  3. 3

    Arrange the raspberry jam on the plates. Put the chocolate coating in a freezer bag, cut off a small corner and spread the chocolate coating in strips over the apricots (or spoon it over them)

  4. 4

    Mix cocoa and icing sugar and sieve lightly over it. Decorate with lime slices, possibly with lemon balm and raspberries

Nutrition Facts

KCAL
280 kcal
CARBS
32 g
FATS
12 g
PROTEINS
8 g

Categories & Tags

Dessert