Summary

Ingredients

• 2 cans apricot (s), halves, 45 ml
• 4 tablespoon honey, liquid
• 2 tablespoon orange liqueur
• 100 g cream cheese
• 200 g yourt, Greek
• 1 packet gelatin
• some mint

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Instructions

1. Drain the apricots. Collect 150 ml of juice. Puree the apricots and honey with a hand blender and press through a sieve. Stir the captured juice and liqueur into the puree.
2. Whip the cream cheese until creamy. Stir in yogurt. Put the gelatine in a bowl with 3 tablespoons of water and allow to swell, then dissolve according to the instructions on the package.
3. Mix the gelatine into the puree. Then stir in the cream cheese yogurt mixture. Pour the mousse into six bowls and chill for about 2 hours. Serve garnished with mint.