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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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