Swiss Kiss


1hr 15m
Preparation/cooking time: ca. 45m + Refrigerate: ca. 30m

Servings
For 4 glasses


Nutritional Information

Contains 496 Kcal, 7g Protein, 46g Carbohydrates, 29g Fat


Ingredients

  • 3 tbsp. sugar
  • 1 tbsp. cherries or lemon juice
  • 500 g apricots
  • 1 tsp. lemon juice
  • 360 g sour single cream
  • 2 tbsp. icing sugar
  • 150 g hard biscuits (e.g. Läckerli, Nussstängeli or amaretti), set aside a small portion, cut the rest into pieces
  • peppermint to decorate
  • 2 tbsp. water

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  • Bring the water to the boil with the sugar. Stir until the sugar has dissolved completely. Pour the liquid into a small measuring jug, allow to cool. Stir in the Kirsch or lemon juice. Mix the apricots, sugar and water in the same pan, bring to the boil. Reduce the heat, cover and simmer the apricots for approx. 10 mins. until soft, puree. Press the apricot puree through a sieve if necessary, allow to cool. Stir in the lemon juice. Mix the sour half cream with the icing sugar.
  • Divide half the biscuits into 4 glasses and drizzle over half of the liquid. Top with half of the apricot puree and half of the sour half cream. Repeat the process. Cover the dessert and leave to chill for approx. 30 mins. Roughly chop the reserved biscuits, distribute over the dessert. Decorate the Swiss Kiss with peppermint.

Products used in this recipe

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.


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