Summary

Ingredients

• 150 g apricot (s)
• 0.5 ½ chilli pepper (s), red, fresh
• 50 ml white wine
• 25 g suar
• some basil leaves
• 150 ml milk
• 25 g suar
• 1 ½ tablespoon almond custard powder
• 125 g quark, 20%

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Instructions

1. Halve and core the washed apricots and cut the pulp into small pieces.
2. Core half of the chilli pepper and dice very finely.
3. 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.
4. 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.
5. 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.
6. Very refreshing in the heat when it comes out of the fridge.
7. 285 Kcal per serving.