Blackberry Yoghurt Ice Cream, Braised Apricots and Pine Cookies
by Editorial Staff
Summary
| Prep Time | 40 mins |
| Total Time | 40 mins |
| Course | Dessert |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 250 g blackberries
- 2 tablespoon sugar
- some water
- 1 cup yogurt, Greek sheep
- 1 cup double cream
- 8 apricot (s), fully ripe
- 1 tablespoon sugar, brown
- 3 tablespoon butter
- some water
- 1 egg yolk
- 2 tablespoon sugar, brown
- 2 tablespoon butter, soft
- 2 tablespoon cornstarch
- 1 tablespoon flour
- 1 pinch (s) salt
- 2 egg whites
- 1 tablespoon butter
- some lemon balm
Print Recipe
Pin Recipe Instructions
- Bring the blackberries to the boil with the sugar and a little water, puree through a sieve. Mix the fruit pulp with the yoghurt and the double cream well and place in the ice cream maker.
- Halve the apricots. Put the sugar and butter in a pan and fry the apricots in it. Deglaze with a little water so that they don`t burn.
- Please note that I have not weighed any quantities for the following recipe either, I always recipes baked goods according to feeling, so please do not stubbornly accept it.
- Beat the egg yolks with the sugar until frothy, stir in the softened butter well. Add the starch, the flour, a pinch of salt and the pine nuts - about half of them chopped up - mix everything well. Beat the egg whites until half-firm (!) And fold in. Pour the mixture into buttered muffin tins and bake at approx. 180 ° C until light brown.
- Serving:
- Take the biscuits out of the mold, arrange them on plates and sprinkle with powdered sugar. Put on the apricots and drizzle with the stock, cut the lemon balm very finely into strips and place on the apricots. Turn off a wad of ice cream and put on it, decorate with grenadine syrup and some pine nuts.
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