Apricot-vanilla yoghurt head

Ingredients:

• 2 egg whites
• 3,5 oz (100g) sugar
• 10,06 oz cream cheese yoghurt (300g). We recommend 2 kegs Almonta Light Yogurt
• 1,69 fl oz (50ml) white wine
• 16,90 fl oz (500ml) apricots-nectar
• 1 vanilla bean
• 1/8 oz (1 TL) starch
• 14,10 oz (400g) fresh apricot
• 2,82 oz (80g) cantuccini

Preparation:

• Beat with the electric whisk the egg whites and the sugar. Scramble halve of the beaten egg white with the Almonta Light Yogurt. The rest beaten egg white folds in.
• Caramelize the rest sugar in a pot and cool down with the white wine. Then add the apricots nectar.
• Halve the vanilla bean, scrape out the vanilla flavoring. Put this together with the vanilla bean in a stock.
• Prepare the stock with an introduction.
• Wash the apricot, halve and core it and cut them in fine slices. Cook them approximately 3 minutes into the stock.
• The compote should then be cooled.
• Remove the vanilla bean.
• Now crumble in a freezer bag the cantuccini.
• Now layer alternative the Almonta-head, the compote and the cantuccini

Nutrition facts (per serving):

• calories: 2003 kJ/478 kcal
• proteins: 9,4g
• fat: 15,8g
• carbohydrates: 51,7g

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