Apricot cream

Ingredients for 1 servings:

• 1 kg apricot(s)
• 100 g sour cherries
• 1 medium-sized lemon(s), juice, untreated
• 50 g nougat chocolate, grated
• 1 liter of juice (ACE juice)
• 3 packs of vanilla pudding powder
• 150 g sugar
• 500 ml whipped cream
• 30 g vanilla sugar
• 5 tsp San-apart
• 2 pinches of white pepper
• 1 pinch of salt

Instructions

Working time approx. 30 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 5 minutes; Total time approx. 2 hours 35 minutes

a dessert for moments of happiness, fits on every buffet

Make a fruit cream from the ACE juice, the lemon juice, sugar, pepper, salt, and pudding mix according to the package instructions (milk is substituted for the juice here). Place cling film over the cream to prevent a skin from forming as it cools. Peel and pit the apricots and cut into equal-sized slices. Pit and halve the cherries as well. Mix the whipped cream with the San-apart and vanilla sugar and whip until stiff. Once the fruit cream has cooled, fold in the whipped cream. The mixture should be even and homogenous. In a large glass bowl or small dessert bowls, alternate layers of cream and apricot slices. Add apricots and cherries as the final layer. Grated chocolate is the finishing touch. Refrigerate the dessert for about 2 hours before serving.