Authorgpmwp1@gmail.com 200 g fresh cheese
120 ml powdered sugar
120 g apricot compote*
8 almond shortbread biscuits
20 g toasted sliced almonds
1 dried apricot, diced
1
Beat the cheese with sugar until smooth.
2
Gently fold in the whipped cream.
3
Crush the biscuits in a plastic bag.
4
Layer the apricot compote in cups, add a layer of crushed biscuits, and top with the cheese mousse.
5
Cover and refrigerate for 2 hours.
6
Before serving, garnish with toasted almonds and diced apricot.
Ingredients
200 g fresh cheese
120 ml powdered sugar
120 g apricot compote*
8 almond shortbread biscuits
20 g toasted sliced almonds
1 dried apricot, diced
Directions
1
Beat the cheese with sugar until smooth.
2
Gently fold in the whipped cream.
3
Crush the biscuits in a plastic bag.
4
Layer the apricot compote in cups, add a layer of crushed biscuits, and top with the cheese mousse.
5
Cover and refrigerate for 2 hours.
6
Before serving, garnish with toasted almonds and diced apricot.
