Goat cheese cream with apricot compote

Ingredients for 4 servings:

• 500 g apricot(s)
• 100 g sugar
• 1 lemon(s) (organic), some zest from the peel and the juice
• 1 vanilla pod(s)
• 2 cl rum, brown
• 100 ml water
• 100 g goat’s cheese
• 50 g mascarpone
• 50 g cream
• 1 tbsp sugar

Instructions

Working time approx. 25 minutes; Rest time approx. 3 hours; Total time approx. 3 hours 25 minutes

Blanch the apricots in boiling water. Then quarter, peel, and remove the stones. Divide the quarters again. Crack open 2 or 3 of the apricot kernels (like a nut) and add the almond-like inner core to the apricot pieces. Split the vanilla pod lengthwise and add to the apricots. Add the sugar, water, lemon juice, and rum and bring to a rolling boil for about 3 minutes. Remove the vanilla pod, scoop out the seeds, and set aside. Return the scraped pod to the compote and simmer gently for another 10 minutes. The fruit pieces should be very soft, but still easily recognizable. Allow to cool, then remove the vanilla pod and seeds (don’t bite into them, as they taste very bitter!). For the cream, first whip the cream with a little of the sugar until stiff. Then add the goat’s cheese and mascarpone, along with the scraped vanilla seeds and the remaining sugar. Finally, mix in a few lemon zests. Pour the cream into four glass bowls (the bowls should only be one-third full) and refrigerate for at least 3 hours. Before serving, pour the apricot compote (now room-cold) over the top and serve. I recommend a Ruster Ausbruch for dessert. P.S.: For a lactose-intolerant friend, I made the dessert with 100g goat’s cheese and 100g coconut milk. This also tasted delicious—although the cream was quite runny.