Swirled yoghurt mousse

Ingredients

Directions

1. 1

   Drain the apricots, mash them, bring to the boil. Mix starch and liqueur until smooth and stir into the puree. Bring to the boil again. Cool down

2. 2

   Soak the gelatine in cold water. Mix yoghurt, sugar, peel and juice. Squeeze out the gelatine, dissolve at low heat. Stir in 3 tbsp. yoghurt, mix with the rest of the yoghurt. Cool until the cream begins to gel

3. 3

   Whip the cream until stiff and fold into the yoghurt cream. Stir about 1/3 into the apricot puree

4. 4

   Pour the yoghurt and apricot cream into 4 dessert glasses at the same time, creating a swirl or marble effect. Or pour both creams alternately by the spoonful. Chill for at least 4 hours. Strawberry and apricot skewers taste great with it

5. 5

   The yoghurt mousse also works with other fruits (fresh, frozen or canned). It tastes delicious with nectarines or raspberries