Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Apricot mixture
Mousse
To decorate
Utensils
4 glasses, each approx. 200 ml
How it's done
Apricot mixture
Bring the apricots, honey and water to the boil in a pan. Reduce the heat, cover and simmer for approx. 10 mins. until soft, puree. Stir the gelatine thoroughly into the hot mixture, pass through a sieve into a bowl, allow to cool slightly.
Mousse
Stir the quark, lemon zest and vanilla into the apricot mixture, fold in the cream. Divide the mousse into glasses, cover and leave to set in the fridge for approx. 6 hrs.
To decorate
Mix the apricots and honey, spread on top of the mousse. Sprinkle with almond slivers.
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