Yogurt Custard with Apricots

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Yogurt Custard with Apricots
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Health Score:
3,2 / 10
3 h. 30 min.


For the custard
350 grams Yogurt (0.1% fat)
4 sheets white gelatin
juice lemons
3 Tbsps Orange liqueur
1 packet Vanilla sugar
4 Tbsps powdered sugar
150 grams Whipped cream
For the garnish
4 Portion forms
Biscuit (small, elongated, homemade below or finished product)
500 Apricot
100 grams sugar
white Chocolate curl
For the cookies
100 grams softened butter
1 packet Vanilla sugar
1 generous pinch cinnamon
1 pinch salt
75 grams powdered sugar
75 grams sugar
4 egg whites
100 grams Pastry flour
How healthy are the main ingredients?
Whipped creamsugarsugarlemonApricotcinnamon

Preparation steps


For the custard: Soak gelatine in cold water for 10 minutes. Mix yogurt with half the lemon juice, orange liqueur, powdered sugar and vanilla sugar until smooth.


Dissolve gelatin in a small saucepan over low heat. Add 2 tablespoons of the yogurt mixture, stir, then add to remaining yogurt mixture. Beat cream until stiff and fold into yogurt mixture. Pour into ramekins, cover with plastic and chill for 3 hours. 


Blanch apricots, peel, halve, stone and julienne. Boil sugar with 200 ml (approximately 4/5 cups) of water in a saucepan and simmer for 2 minutes. Remove from heat and add apricots, let cool.


Briefly plunge ramekins in hot water and flip onto a dessert plate. Press cookies into the sides of the custard and garnish with apricots. Serve with chocolate curls. 


For the cookies: Combine butter, powdered sugar, vanilla sugar, cinnamon and a pinch of salt. Whisk egg whites and sugar to form a creamy meringue. Alternate folding in butter mixture and flour into the meringue. 


Use a small spoon to form thin, elongated cookies on a baking sheet that has been greased with butter and dusted with flour. Bake in an oven preheated to 180°C (approximately 350°F) for 8-10 minutes, until golden brown. Remove and let cool.