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Makes:8 small jars (150 ml each) Cool: for 2-3 hours Prep 30 minutes.
INGREDIENTS
100 g fresh raspberries
300 g apricots
ca. 2 tbsp raspberry syrup
½ tsp finely ground ginger
½ tsp finely chopped coriander zest and juice of 1 organic lime
150 g mascarpone
150 g whole milk yogurt
1 packet bourbon vanilla sugar
8 large, soft almond cookies (Amarettini)
Allergens marked in bold.
Step 1
Blend the raspberries and sieve them directly into a pot. Wash the apricots, halve and remove the pits. Cut in 1 cm strips.
Step 2
Add apricot pieces, raspberry syrup, ginger, coriander, lime zest and 1 tablespoon of lime juice to the blended raspberries. Boil up while stirring and let it simmer for 5 minutes at low heat. You might want to add a bit of syrup before you let it cool down. The fruit mix should taste only lightly of coriander and ginger.
Step 3
Mix mascarpone with natural yogurt and vanilla sugar.
Step 4
Crumble one third of the almond cookies into screw-top jars. Add a third of the fruit mix and the mascarpone mix. Repeat the layers. Finish with a few drops of the remaining raspberry juice.
Step 5
Close the jars and refrigerate for at least two hours.
Tip: You can easily re-use jam- or preserving jars.
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