Stone Fruit Pudding with Red Berries
ready in 4 h. 30 min.
Soften the gelatine in cold water.
Puree the apricots and stir in the yogurt, sugar and lemon juice. Dissolve the gelatine in a pot over a low heat. Stir in 2 tbsp of the yogurt cream and then transfer to the remaining yogurt mixture. Fold in the cream.
Line a pudding mould with cling film and fill with the mixture. Chill in the fridge for 4 hours.
Knock out the jelly onto a plate, remove the cling film and drizzle with honey. Serve garnished with redcurrants.