Yogurt Honey Sorbet with Fruit Sauce

Ingredients

• 4 kiwis
• 4 tbsp Honey
• 6 fresh mint leaves
• 4 fresh apricots
• 4 tbsp orange juice
• 300 g yogurt
• 2 packets vanilla sugar
• 3 tbsp liquid honey
• 1 Egg white
• mint

Instructions

1. 1.

   For the sorbet, whisk yogurt with 1 packet of vanilla sugar and honey in a metal bowl until smooth. Beat the egg white to stiff peaks and fold it in. Cover and place in the freezer for about 2 hours, stirring occasionally.

2. 2.

   For the green sauce, peel and chop kiwis into pieces, then blend with 2 tbsp honey and mint leaves until fine.

3. 3.

   For the yellow sauce, wash, pit, and dice apricots, then blend with remaining honey and orange juice until smooth.

4. 4.

   Before serving, let the sorbet sit at room temperature for a few minutes, then stir in a hand blender to soften and scoop into balls.

5. 5.

   Place the sorbet balls on dessert plates, arrange the two fruit sauces beside them, and garnish with mint.