Yoghurt mousse with apricot puree

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Directions

1. 1

   Drain the apricots and mash them finely. Boil up the puree. Stir starch and liqueur until smooth and pour into the puree while stirring. Bring to the boil and chill. Soak gelatine in cold water. Mix yoghurt, sugar, lemon peel and lemon juice until the sugar is dissolved.

2. 2

   Dissolve squeezed gelatine at low heat. Stir in some yoghurt and mix with the rest of the mixture. Keep cold. Whip cream until stiff and fold into the cold, not yet gelled yoghurt cream. Mix 1/3 of the cream with apricot puree. Pour both masses into foundry moulds. Close the piping bag without spout with a clothespin. Put the bag into a high mixing bowl and fold over the rim. Pour creams into the piping bag at the same time. Prepare 4 glasses (approx. 200 ml each). Close the piping bag, remove the clip and pour the cream into the glasses in a circle.

3. 3

   Pour both masses into foundry moulds. Close the piping bag without spout with a clothespin. Put the bag into a high mixing bowl and fold over the rim. Pour creams into the piping bag at the same time. Prepare 4 glasses (approx. 200 ml each). Close the piping bag, remove the clip and pour the cream into the glasses in a circle. Chill for at least 4 hours. Decorate the dessert with apricots, strawberries and lemon balm

4. 4

   waiting time approx. 4 hours

Nutrition Facts

KCAL
380 kcal

CARBS
33 g

FATS
22 g

PROTEINS
9 g