ਅਨੰਦਦਾਇਕ ਹਾਈਪਰਗਲਾਈਸੀਮੀਆ: ਖੜਮਾਨੀ ਦੇ ਟੁਕੜੇ ਅਤੇ ਪੌਪਸੀਕਲਸ

Apricot Crumble:

1. Wash the apricots, cut into small pieces and mix with 100 g of sugar. Knead the remaining ingredients together and chill for 2 hours. After the cooling time, crumble between your fingers and bake at 175 ° for about 12 minutes.

ਵਨੀਲਾ ਕਰੀਮ:

1. Bring the milk with the vanilla pod cut lengthways to the boil, mix the cream powder with the egg yolk and sugar and add to the milk. Immediately cook for about 4 minutes, stirring constantly, then stir in the butter. Cover with foil so that no skin forms and allow to cool to room temperature. Then mix the mass with a mixer.
2. Put the apricots without the juice in small casserole dishes, inject the vanilla cream selectively and cover generously with the crumble. Now bake in the preheated oven for about 20-25 minutes at 160 ° C.

Apricot panna cotta popsicles:

1. Mix 300 g of cream with the remaining 100 g of sugar in a saucepan, cut open the vanilla pod lengthways and scrape out the pulp.
2. Add the vanilla pulp and the pods to the cream mixture and bring everything to a boil. Then let it stand for 30 minutes next to the stove or on a low heat. In the meantime, soak the gelatine according to the instructions on the package.
3. Pour the cream mixture through a sieve, reheat if necessary. Squeeze out the gelatine and dissolve it in the warm vanilla cream. Then let the whole thing cool down and whip in the remaining 200 g cream until stiff.
4. Prepare the jars, alternately fill the jars with apricot puree and cream mixture. Place the jars in the freezer for approx. 45 minutes, only then insert the popsicle sticks. The total cooling time of the ice is 4-5 hours.
5. To serve, let the jars thaw a little or hold them under warm water and pull out the ice.