Spicy Apricots on Almond Custard Curd

Summary

Prep Time	35 mins
Cook Time	15 mins
Total Time	50 mins
Course	Dessert
Cuisine	European
Servings (Default: 2)

Ingredients

Instructions

Halve and core the washed apricots and cut the pulp into small pieces.
Core half of the chilli pepper and dice very finely.
Bring the wine and 25 g sugar to the boil, add the apricots and chilli and reduce the heat. Cover and simmer gently for about seven minutes, then remove from the heat and pour into a bowl so that the compote cools down. Chop the basil leaves and stir into the cooled compote.
Mix the pudding powder with 3 tablespoons of the milk in a small glass. Heat the rest of the milk with 25 g of sugar. Boil the milk, stir in the mixed pudding powder and bring to the boil again. Pour the pudding into a bowl rinsed with cold water and allow to cool. Mix the quark into the cooled pudding cream. If the mixture is too firm for your own needs, stir in a little more milk.
Now alternately layer the cream and compote in glasses. Starting with the cream, the last layer is the compote. Garnish with a mint or basil leaf and serve.
Very refreshing in the heat when it comes out of the fridge.
285 Kcal per serving.

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