for 4 person

Apricot mixture

400 g	apricots, cut into pieces
50 g	liquid honey
2 tbsp	water
2 leaf	gelatine, soaked in cold water for approx. 5 minutes, drained

Mousse

125 g	low-fat quark
1	organic lemon, use a little grated zest
¼ tsp	bourbon vanilla powder
1 dl	full cream, beaten until stiff

To decorate

2	apricots, cut into wedges
1 tbsp	liquid honey
30 g	almond slivers, roasted

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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