TOPFEN  JOGHURT  CREME  mit  MARILLEN   

Quark-Yogurt Cream with Apricot

125 ml double-cream
125 g quark 20% fat
250 ml yoghurt
1 tbsp. caster sugar
1 tsp. lemon juice
1 packet of vanilla sugar
1 1 / 2 gelatin leaves
Insert:
300 g apricots, fresh or the canned
1 tsp.lemon juice
1 tsp. powdered sugar
 

  Remove seeds or let apricots drain, dice into small cubes and mix with lemon juice and powdered sugar.
Whip double-cream until soft peaks form when the whisk is removed and put it into the fridge. Mix well quark, yogurt, sugar, lemon juice, vanilla sugar and a pinch of salt.
Soak gelatin in cold water. Warm up over boiling water 2 tablespoons of the qurark sauce. Squeeze out any excess water from gelatine and stir in quickly until completely dissolved. Stir in the rest of quark cream and apricot pieces. Pour into glasses, cover with plastic wrap and set at least 3 hours cool.
Garnish with a piece of apricot and chocolate sticks.
 

   
     
 

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