Apricot mousse with almonds

Ingredients

For 1 serving

• Apricots150 g
• Plain nonfat yogurt100 g
• Gelatin sheets1
• Honey8 g
• Almonds5 g

Contains: lactose, nuts,

In season: June – July

Method

1. Soak the gelatine sheet in a bowl of cold water for 10 minutes, until soft.
2. Meanwhile, wash the apricots, halve them, remove the stones and cut them into pieces.
3. Cook them with the honey in a small pan over medium-low heat for 5 minutes, stirring, until soft and falling apart, then blend.
4. Dissolve the well-squeezed gelatine in the still-hot purée and leave to cool for 10 minutes.
5. Whisk in the yogurt, pour into a glass and leave to set in the fridge for 2 hours.
6. Roughly chop the almonds with a knife and scatter them over the mousse.