Stuffed apricots with fine lime cream

Name: Stuffed apricots with fine lime cream
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 1 can(s) (425 ml; extract weight: 250 g) Apricots; 250 g Low-fat curd; 125 g Mascarpone; 7-10 Tbsp grated peel of 1 lime; 1 TABLESPOON Lime juice; 35 g Sugar; 1 package Vanillin sugar; 4 TABLESPOONS Raspberry Jam; 50 g Dark chocolate coating; 1/2 TEASPOON Cocoa; 1/2 TEASPOON Icing sugar; 7-10 Tbsp lemon balm, slices of lime and raspberries; 1 small freezer bag

AUTHOR
Rachel Vazquez

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

1 can(s) (425 ml; extract weight: 250 g) Apricots
250 g Low-fat curd
125 g Mascarpone
7-10 Tbsp grated peel of 1 lime
1 TABLESPOON Lime juice
35 g Sugar
1 package Vanillin sugar
4 TABLESPOONS Raspberry Jam
50 g Dark chocolate coating
1/2 TEASPOON Cocoa
1/2 TEASPOON Icing sugar
7-10 Tbsp lemon balm, slices of lime and raspberries
1 small freezer bag

Directions

1
Drain the apricots on a sieve. Mix the quark, mascarpone, lime peel and juice, sugar and vanillin sugar with the whisks of the hand mixer to a creamy mixture and refrigerate for about 20 minutes.
2
Warm up the jam and stir until smooth. Melt the chocolate coating in a hot water bath, let it cool down a little so that it is still liquid. Pour cream into a piping bag with a star-shaped spout. Pour a tuff into each apricot half.
3
Spread the jam on four plates. Put 3 filled apricot halves on each plate. Pour liquid couverture into the freezer bag, cut off a small corner and drizzle the couverture in strips over the dessert.
4
Mix the cocoa and icing sugar and sieve over the dessert. Serve decorated as desired with lemon balm, slices of lime and raspberries.