Swiss Kiss dessert

Swiss Kiss dessert

Total: 1 hr 15 Min. | Active: 45 Min.
vegetarian
Nutritional value / glass: 496 kcal
, Fat: 29 g
, Carbohydrate: 46 g
, Protein: 7 g

Ingredients

4 glasses

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

4 tbsp water
½ tbsp sugar
1 tbsp kirsch or lemon juice
500 g apricots
3 tbsp sugar
2 tbsp water
1 tsp lemon juice
360 g sour single cream
2 tbsp icing sugar

To fill

150 g hard biscuits (e.g. Läckerli, Nussstängeli or amaretti), set a few aside, break the rest into pieces
peppermint to decorate
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How it's done

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Bring the water and sugar to the boil. Stir until the sugar has dissolved completely. Pour the liquid into a small measuring jug, allow to cool. Stir in the Kirsch or lemon juice. Mix the apricots, sugar and water in the same pan, bring to the boil. Reduce the heat, cover and simmer the apricots for approx. 10 mins. until soft, puree. Press the apricot puree through a sieve if necessary, leave to cool. Stir in the lemon juice. Mix the sour single cream with the icing sugar.

To fill

Divide half of the biscuits into 4 glasses, drizzle with half of the liquid. Top with half of the apricot puree and half of the sour single cream. Repeat the process. Cover the dessert and leave to chill for approx. 30 mins. Roughly break up the reserved biscuits and sprinkle on top of the dessert. Decorate with peppermint.

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