Healthy Gourmet Kitchen

Elderflower Cream with Roasted Apricots

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Elderflower Cream with Roasted Apricots
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50 min.
ready in 4 h. 50 min.
Ready in

Healthy, because

Even smarter

The calcium from the yoghurt mineralises the bones and thus contributes to their strength. Another interesting feature of yoghurt is the lactic acid bacteria, which, as probiotics, can have beneficial effects in the stomach and intestines and do the intestinal flora a favour.

Instead of roasted apricots, the cream can also be prepared with apricot compote or, depending on the season, with compote from other stone fruit varieties. At best, the cream should be prepared the day before, then there is enough time to cool and firm up.


For the cream
150 milliliters milk
1 Vanilla bean
60 grams sugar
1 handful Elderflower
6 sheets gelatin
200 grams Whipped cream
300 grams Natural yogurt
lemon juice
For the roasted apricots
1 kilogram Apricot
150 grams sugar
Juice of 1 lemons
¼ teaspoon cinnamon
½ Vanilla bean (split)
powdered sugar
How healthy are the main ingredients?
ApricotWhipped creamsugarsugarElderflowerlemon

Preparation steps


For the cream: Split the vanilla bean lengthwise and scrape the seeds into a saucepan along with the vanilla bean, milk and sugar. Bring to a simmer.


Remove the pan from the heat, sprinkle the elderflower into the pan, cover and steep 30 minutes. Meanwhile, soak the gelatin in plenty of cold water. Pour the elderflower milk through a sieve and remove the vanilla bean.


Whip the cream. Squeeze the gelatin well and place in a saucepan with 3 tablespoons of the hot elderflower milk and stir over low heat until melted. Add the remaining elderflower milk and yogurt, stir and let cool slightly. As soon as the mixture begins to gel, fold in the cream and season with lemon juice. Pour the elderflower cream into four serving ramekins, cover and refrigerate until set, at least 4 hours.


For the roasted apricots: Preheat the oven to 180°C (approximately 350°F). Rinse, quarter and pit the apricots. In a bowl, toss the apricot quarters with sugar, lemon juice, cinnamon and the split vanilla bean. Spread on a baking sheet and let stand 30 minutes.


Bake until soft, stirring occasionally for 12-15 minutes. Remove from the oven and cool to lukewarm.


To serve, dip the bottom of the molds briefly in hot water, invert onto dessert plates and arrange the apricots around it. Garnish with mint and dust with powdered sugar.