Inspired by my friend Gabrielle I made this summery dessert.
She runs the lovely bed&breakfast 'Les Pierres Sauvages' in the Provence and cooks up beautiful meals for her guests including some of the best desserts I've ever had.
Last night we had some of our bests friend from Holland over for dinner and I went all out with a starter of home made bread (of course), marinated anchovies and cure di bue tomatoes. Then a Moroccan lamb tajine with a beautiful salad and for the 'grand finale' this fresh and light fruity dessert.
Everyone loved it and the recipe was created on request.
I thought I might as well share it with you as my first blogpost on my new website and see what you think of it.
cooking time: 20 minutes + 2 hrs chilling
for the yogurt mousse:
500ml full fat organic yogurt
5 grams of gelatine (powder or leaves)
1/2 vanilla bean
3tbsp organic cane sugar
for the apricot compote:
8 ripe apricots
3 tbsp organic cane sugar
4 tbsp water
How to make it:
Start with making the compote; cut the apricots up roughly and cook in a saucepan together with the water and sugar for about 20 minutes on low heat, stirring occasionally. Let cool and fill the bottoms of 4 glasses with the compote.
Make the mousse by preparing the gelatine (see the directions on the package) and mixing it with the yogurt. Mix in 1 tbsp of the sugar. Beat the cream with the vanilla seeds and the other 2 tbsp of sugar till stiff. Mix the whipped cream in the yogurt with a spatula, keeping as much air in the mixture as possible.
Add the yogurt mixture to the 4 glasses by slowly spooning it on top of the compote.This way you keep two nicely separated layers. Cover with clingfilm.
Chill in the fridge for at least 2 hours or till set.
Serve with a home made almond biscotto or other crunchy biscuit, almond is a great match with apricots.