Elderflower Cream with Apricot Compote

Ingredients

• 1 vanilla pod
• 150 ml milk (3.5 % fat)
• 5 tbsp Honey
• 1 handful elderflower blossoms
• 6 sheets gelatin
• 1 Organic lemon
• 100 g whipping cream
• 400 g Greek yogurt
• 1 kg apricots
• 0.25 tsp cinnamon
• 1 handful mint

Instructions

1. 1.

   Slice the vanilla pod lengthwise, scrape out the seeds and set aside. Combine the vanilla pod with the milk and 3 tbsp honey in a pot and heat.

2. 2.

   Remove the pot from the heat, sprinkle in the elderflower blossoms and let steep for 30 minutes. Meanwhile soak the gelatin in plenty of cold water. Strain the elderflower milk through a sieve to remove the blossoms and vanilla pod.

3. 3.

   Wash the lemon hot, pat dry, grate the zest and squeeze out the juice. Whip the cream until stiff peaks form. Squeeze out excess liquid from the gelatin and dissolve it in about 3 tbsp elderflower milk over low heat in a small pot. Stir in the remaining elderflower milk and yogurt, let cool slightly, then fold in the whipped cream as soon as the mixture starts to set. Season with lemon zest. Fill the elderflower cream into four ramekins, cover and chill for at least 4 hours.

4. 4.

   In the meantime wash the apricots, quarter them and pit them. Mix the apricot quarters with remaining honey, lemon juice, cinnamon and vanilla seeds, spread on a baking sheet and let sit for 30 minutes.

5. 5.

   Bake the apricots in a preheated oven at 180 °C (fan: 160 °C; gas: level 2–3) for 12–15 minutes, stirring occasionally. Remove from the oven and allow to cool slightly.

6. 6.

   To serve briefly dip the ramekins in hot water, place on four dessert plates and spoon the apricot compote over them. Wash mint, pat dry, shake off excess moisture, pluck leaves and sprinkle over the elderflower cream.