Summary

Ingredients

• 800 g apricot (s), very ripe
• 150 g powdered suar
• 2 orange (s), juice it
• 1 vanilla pod (s)
• 125 g double cream cheese
• 1 teaspoon lemon juice
• 3 tablespoon whipped cream
• Pistachios, finely chopped

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Instructions

1. Place the apricots in boiling water for 1 minute, rinse in cold water, peel, cut in half, stone. Finely puree the pulp in a blender. Stir in 100 g powdered sugar and orange juice.
2. Cut the vanilla pod lengthways, take out the pulp and set aside for the dumplings. Put the vanilla pod in the cold bowl and chill it for 1 - 2 hours.
3. For the dumplings, stir cream cheese with vanilla pulp, remaining powdered sugar and lemon juice until creamy. Fold in the whipped cream and let the mixture cool for about 15 minutes.
4. Arrange the apricot cold bowl in soup plates or bowls that are as chilled as possible, remove the vanilla pods beforehand.
5. Put the chopped pistachios in a small bowl. Shape the cream cheese mixture into cams or balls with the help of two teaspoons (always dip the spoons in hot water), turn them carefully in the pistachios and place in the cold bowls. Serve immediately.