Yogurt Custard with Apricots
- For the custard
- 350 grams Yogurt (0.1% fat)
- 4 sheets white gelatin
- juice lemons
- 3 tablespoons Orange liqueur
- 1 packet Vanilla sugar
- 4 tablespoons 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 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.