Easy dessert with apricots and yoghurt

Easy dessert with apricots and yoghurt.

Chantilly with yogurt:
250 g of yoghurt
250 g of a 35% cream
30 g of gelatin solution *

Apricot Jelly:
250 g apricot puree
65g sugar
40 g of gelatin solution *
30 g destrozy
juice of 1/2 lemon

Pistachio dakuaz:
80 g protein
50 g sugar (1)
40 g of almond flour
36 g pistachio flour
55 g sugar (2)
20 g of rice flour

For decoration:
slices of apricots
whole pistachios
neutral glaze
* Recipe gelatin solution: Take sugar, gelatin and water in a ratio of 1: 1: 1.
Soak gelatin in 4 folds of water for 20 minutes (additional water). Heat water with sugar syrup and dissolve the gelatin.
Store the mixture in a suitable solution holodilnike.Etot that gelatin is not necessary to pre-soak. It can be used in recipes that require gelatin, multiplying the number 6.

Pistachio dakuaz:
In a separate bowl, mix almond flour, sugar (2), pistachio flour, and rice flour.
Protein Whip with sugar (1) to sustainable peak. Add flour mixture.
Gently stir paddle.
Put the dough on a baking sheet and bake 10-12 minutes at 180 ° C.

Apricot Jelly
Heat half of the apricot jelly, add sugar and gelatin solution. Stir until smooth.
Add rest of the puree and lemon juice.

Chantilly with yogurt
Heat 50 grams of yogurt and dissolve the gelatin in it rastovr.
Add remaining yogurt mix.
Whip cream until soft peak. Akkurtano yogurt mixed with cream.
At the bottom of the glass to put the pieces dakuaza. Top with a layer of Chantilly, and a layer of jelly. Repeat layers of Chantilly and jelly.
Remove the freezer for that would jelly froze.
Cover the top layer of neutral jelly glaze and garnish with slices of apricot and pistachio.

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