Apricots – Stracciatella – Crème
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Total Time | 15 mins |
| Course | Dessert |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 500 g apricot (s)
- 100 ml water
- 90 g suar
- 2 tablespoon rum, brown
- 1 lemon (s), organic
- 250 g low-fat quark
- 150 g mascarpone
- 2 tablespoon lemon juice
- 3 tablespoon chocolate flakes
For the set:
- possibly lemon balm
- possibly mint
Print Recipe
Pin Recipe Instructions
- Rinse the apricots, stone them, cut into wedges. Bring the water with 60 g sugar to the boil, add a tablespoon of rum, a little lemon zest and apricot wedges, cover and simmer over a low heat for about 5 minutes. Pour the apricots into a colander, collect the liquid.
- Mix the quark and mascarpone with three to four tablespoons of the collected liquid and a tablespoon of rum until smooth. Add sugar and lemon juice to taste. Fold two tablespoons of the chocolate into the cream.
- Spread the apricot wedges on four dessert bowls, pour the cream over them. Sprinkle with the remaining chocolate flakes and garnish with lemon balm or mint if necessary.
- Tip:
- In winter, the fresh apricots can be replaced with canned apricots.
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