Apricot Cream with Amarettini

For the apricot cream, blanch the apricots in boiling hot water for 1 min. Rinse in cold water and remove the skin, cut in half and remove the stone.

Put in the blender form with the sugar, coconut milk, cream cheese, lime juice and zest and mix. Add sugar to taste.

Soak the gelatine in cold water. Squeeze out and dissolve in a bain-marie or in the microwave (fixed gelatine simply form in the blender from the beginning).

Later stir into the apricot puree. Pour into 2 large dessert bowls, sprinkling in the amarettini a little at a time so they are well distributed in the cream.

Refrigerate for a few hours.

Preparation Tip:

The apricot cream can also be served with other cookies, or nuts or similar additions.

Related Recipes:

Chocolate Banana Porridge with BiteFor chocolatey banana porridge with bite, mix with oat drink and cocoa powder and simmer over medium heat for... Apricot Buttermilk SorbetBlanch the apricots, skin them, cut them in half and remove the seeds. Add buttermilk, sugar and juice of one... Bacalhau on Cabbage With– Klippfisch, Stockfish,Coarse-grained Pepper Pepper (*) Bacalhau (Portugal): this is a salted and dried... Curry Apricot DipFinely dice onions, seeded peppers and garlic. Sauté everything in the oil. Drain the apricots, reserving the... Sauser MousseFor the mousse, beat the egg yolks with the sugar to a light, plump cream. Soak the gelatin in enough cold... Pink Braised Veal Saddle with Apricots & Pine NutsTry this delicious pasta dish: About 40 min. frying time Caramelize apricot cubes and pine nuts with butter... Raspberry Tart with JellyFor the shortcrust pastry, knead flour, butter, powdered sugar and milk. Wrap the dough ball in cling film and... Rhubarb Gratin with Cointreau SabayonRinse and peel the rhubarb. Cut diagonally into pieces 8-10 cm long. Place in a shallow baking dish. Mix the... Cabbage and Fat CasseroleRemove the peel from the potatoes, rinse, cut in half. Boil in salted water for fifteen to twenty minutes... San Francisco Fish Soup – CioppinoRinse the mussels very carefully under running water and brush them, discarding any that have been opened...