John Myers
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Apricot Compote on Basil Cream
The perfect apricot compote on basil cream recipe with a picture and simple step-by-step instructions.
Basil cream
- 200 g Cream
- 200 g Sour cream
- 200 g Lowfat quark
- 1 Handful Basil leaves
- Agave syrup
Apricot compote
- 300 g Ripe apricots
- 40 g Powdered sugar
- 40 ml Apricot liqueur
- 0,5 Lime, the juice
Basil cream
- Blanch the basil leaves in boiling water for about 30 seconds, remove, quench immediately and squeeze out really well. Put the low-fat quark together with the squeezed out basil leaves in a tall container and puree with a magic wand.
- Now whip the cream until it is almost stiff (just before it becomes completely stiff, because that’s where it has its greatest volume and then doesn’t taste so buttery and you don’t need a cream stiffener for further use). Then stir the sour cream into the cream.
- Finally stir the basil quark into the cream and sour cream mixture and season to taste with agave syrup. Now distribute the cream over 4 dessert glasses and let it sit in the refrigerator.
Apricot compote
- Wash the apricots, dry them, cut them in half and stone them. Then cut the apricots into wedges. In a saucepan, let the powdered sugar turn into caramel, then deglaze immediately with the apricot liqueur and lime juice. When the caramel has completely dissolved, toss the apricot wedges in it for 2 minutes and then let cool down well.
finish
- Place the cold apricot compote on the basil cream, decorate with a basil leaf and then serve.
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