Apricot yoghurt tartlets

Ingredients

Directions

1. 1

   Soak gelatine in cold water. Drain the apricots and collect the juice. Dice 125 g apricots. Coarsely chop the chocolate crunchy pralines

2. 2

   Mix yoghurt, crème fraîche, sugar, lemon peel and juice. Squeeze the gelatine and dissolve at low heat. Stir 2-3 tablespoons of cream into the gelatine. Then stir into the remaining cream. Fold in apricot cubes. Immediately pour into 4 cold rinsed moulds (each containing approx. 150 ml) until approx. 1 cm below the rim. Place the chocolate crunchy pralines close together on top and press them down lightly. Chill for at least 4 hours, preferably overnight.

3. 3

   1 Cut the apricot into slices. Puree the remaining apricots and 100 ml apricot juice. Turn the tartlets onto 4 dessert plates. Pour some apricot sauce on and decorate with apricot slices