Ingredients for 6 servings:
1 vanilla bean
200 g fresh goat cheese
100 g powdered sugar
1 tsp grated lemon peel
4 sheets white gelatine
250 g whipped cream
500 g apricots
70 ml apricot liqueur (alternatively apricot juice)
90 g butter
6 tsp brown sugar
Preparation:
1. For the goat cheese cream, cut the vanilla pod lengthwise, scrape out the pulp scrape out the pulp and mix with cream cheese, 40 g powdered sugar, lemon zest and pulp.
2. Soak gelatine in cold water, squeeze out and dissolve. Whip cream with 30 g
powdered sugar until stiff. Stir gelatine into the cream and fold in cream. Pour the cream into the moulds (rectangular or other moulds with a capacity of approx. 125 ml capacity). Chill the cream for at least 4 hours, better overnight.
3. Wash apricots, halve, cut into wedges, sprinkle with 30 g powdered sugar and cover with apricots and mix with apricot liqueur. Let everything steep for about ½ hour. Grease an ovenproof dish with 1 tsp. butter, put apricots in it, sprinkle with
remaining powdered sugar and spread the remaining butter in flakes on top. Bake the apricots in a preheated oven at 220°C for approx. 12 minutes.
4. In the meantime, remove the goat cheese cream from the ramekins. Sprinkle each with 1 tsp. brown sugar and gratinate with a crème brûlée burner.
Serve the cream with apricots.
Preparation time approx.: 50 minutes (without waiting time).
One serving has approx:
Calories: 473
Joule: 1982
Protein: 8,3 g
Fat: 31,7 g
Carbohydrates: 33.9
(FoodCentrale by ddp images)
