Sweet seduction: discover the delicacies of Vorarlberg

Cool desserts are a special taste highlight in hot temperatures. Our cream made from sun-ripened apricots and fresh buttermilk is the perfect combination of sweet delicacy and summery taste sensation. And it's also very easy to prepare yourself.

Ingredients for 6 portions:

- 250 ml buttermilk
- 200 ml cream
- 80 g powdered sugar
- Juice of half an orange and lemon
- 3 small sheets of gelatine
- 200g sun-ripened apricots
- 2 additional small sheets of gelatine for the apricot puree

Preparation

Cut the apricots into small pieces and sauté them briefly in a saucepan. Puree them with a hand blender and then set aside to cool.

Now place three gelatine leaves in a bowl of cold water until they are soft. Mix the lemon and orange juice together with the fresh buttermilk and powdered sugar in a pan and heat the mixture gently on the stove. Now remove the gelatine from the water, squeeze it out and add it to the buttermilk. Stir until the gelatine has dissolved, but make sure that the mixture does not start to boil, otherwise the gelatine will lose its gelling effect!

Now whip the cream until stiff before dividing the buttermilk mixture between two bowls. Leave the first half as it is. Dissolve the two additional gelatine leaves in the second bowl and then add the apricot puree. Then fold half of the whipped cream into each of the two mixtures.

Now fill the two mixtures in layers into small glasses, molds, small keys or coffee cups. The filled cream needs at least three hours in the fridge to cool, but it is best to simply leave it there overnight. To serve, turn it out of the mold and decorate the cream with apricots, currants or other summer fruits.

Tip: If the cream is difficult to turn out, dip the mold briefly in hot water.

We wish you every success and bon appétit!