makes 6 servings
- 300g greek yogurt
- 100g honey
- 100ml double cream
- 2 egg whites, medium size
- 1 tsp vanilla extract
- 3 gelatin leaves
- 5 apricots
Soak gelatin leaves in cold water (cover them completely).
In a small saucepan, melt honey with cream and vanilla extract over low heat. Just before boiling point, take off the heat and add soften gelatin. Mix well and let it cool.
In the meantime, cut apricots in pieces and heat them in the same saucepan where you have melted honey and cream. Sprinkle with thyme (about 1 teaspoon). Let it cook and melt, it will turn into a compote then let it cool.
Once the batter has cooled, incorporate greek yogurt.
Whip egg whites until stiff peaks and add them carefully to the mixture, incorporate them so there're almost no more lumps.
In your glasses, pour about 2 tablespoon of stewed apricots (which is no longer hot). Pour over the greek and honey mixture. Let it set in the fridge for several hours (minimum 3, best the day after).
Serve with cookies if you wish.
Source : the-wandering-girl.blogspot.fr