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

See all recipes

Recipes using this product

Roast - beef skewer with Almonta – herbs... Cut the rost beef and roughly dice them. Peel the onions, cut into fine slices. W...Mini lemon muffins Whisk the egg with oil, milk and sugar. Add rubbed zest with squeezed lemon juice. Then ...Blueberry smoothie Pour milk into a bowl, add cream cheese, honey and fruits. Blend it to a smooth liqui...