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 theĀ 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
Wraps with smoked trout
Mix wheat flour, salt, olive oil and water to form a dough. Set aside the dough in a pla...
Hummingbird Cake with edible flowers
Preheat the oven to 180 degrees Celsius. Prepare the baking tray with baking paper, grea...
Brownies with cream cheese and cherry sa...
Dissolve the chocolate in a water bath.
Add butter and mix.
Separate the eggs and ...
Recipes using this product


