50 min.
Apricot and coconut water ice
A delicious and colorful idea for hot summer days
Water ice is refreshing and delicious and a simple and thirst-quenching idea to take refuge from the heat and enjoy a moment of pure pleasure. Our water ice is quick to prepare and once the chilling time in the freezer is over, it’s an ideal snack for young and old but also an excellent dessert. If you love fruit, it’s hard to resist this mix of regional and exotic fruit that surprises in its simplicity.
35 min.
Ingredients
for 6 portions
for the apricot part
200 g Val Venosta apricots
½ lemon (juice and zest)
30 g sugar
2 pinches of nutmeg
for the coconut part
110 g coconut cream
65 g plain yoghurt
20 g sugar
½ vanilla bean
Furthermore
3 wholemeal biscuits
for the apricot part
200 g Val Venosta apricots
½ lemon (juice and zest)
30 g sugar
2 pinches of nutmeg
for the coconut part
110 g coconut cream
65 g plain yoghurt
20 g sugar
½ vanilla bean
Furthermore
3 wholemeal biscuits
Preparation
Wash apricots, remove the core, cut into small cubes of approx. 1 x 1 cm and put in a small saucepan. Wash and dry lemon, grate the zest of half a lemon and add it to the apricots with the juice of half a lemon and sugar.
Bring to a boil by stirring constantly and then boil without cover for 3-4 minutes until you get a creamy consistency. Remove from the heat and allow to cool.
In the meantime, put coconut cream, yoghurt, sugar and seeds of half a vanilla bean in a small bowl. Mix well and put in the fridge until the apricot mixture has cooled. Crumble the biscuits and put aside.
Fill the water ice molds as soon as the apricot mixture has cooled. Start with 2 teaspoons of the apricot mix, continue with 2-3 teaspoons of the yoghurt mix and finally add half of the crumbled biscuits. Then put a wooden stick at the center of the water ice molds and keep them in the freezer for at least 5 hours.
Recipe from Julia Morat
Passione Cooking
South Tyrolean DOC or Italian with German mother tongue – this is how Julia describes herself. She likes reinterpreting old family recipes from mom Reinhild and grandma Imma and enriching them with a few innovative and international elements. No matter how relaxed she is when cooking – there is one thing she can’t do well: cooking according to recipes. She likes being adventurous, experimenting and combining when cooking, but there is one ingredient that you can find in every single recipe: her smile.
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