Recipe and styling by Mari-Louis Guy & Callie Maritz for CRUSH.
Easy to make just remember to allow time for the 4 hours of freezing. Completely worth the wait!
10 medium-sized apricots
1 C (250 ml) water
1 C (250 ml) sugar
½ tsp (2.5 ml) almond essence
2 Tbsp (30 ml) apricot jam
2 C (500 ml) Bulgarian yoghurt
a few ginger nut biscuits, crumbled
Halve and de-pip the apricots. Place the apricots, water and sugar into a saucepan and bring to the boil. Cook for 5 minutes.
Add the almond essence and jam and stir through. Remove from the heat and leave to cool completely, then blitz in a food processor.
Spoon a small amount of this sauce into each of 6 serving cups. Stir the yoghurt into the rest of the apricot sauce and set aside. Refrigerate the cups with the apricot sauce for 30 minutes, then gently pour the apricot yoghurt into each cup and freeze for a minimum of 4 hours. Serve sprinkled with amaretti or ginger biscuit crumbs.