Apricot Balls withj Yoghurt Sauce

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Ingredients for 12 servings
  • For the apricot balls
  • 30 g Butter
  • 50 g Sugar
  • 1 Egg(s)
  • 2 tbsp Rum
  • Lemon peel
  • 125 g QimiQ Classic, unchilled
  • 300 g Flour
  • 1 sachet(s) Dried yeast
  • 300 g Apricots, tinned and drained, halved
  • 12 ea Sugar cube(s)
  • Sunflower oil, to deep fry
  • Cinnamon, ground
  • Granulated sugar
  • For the yoghurt sauce (optional)
  • 125 g QimiQ Classic, unchilled
  • 150 g Apricot yoghurt
  • 30 ml Apricot brandy (optional)
Method
1.
For the apricot balls, whisk the butter, sugar, egg, rum and lemon zest until fluffy.
2.
Whisk QimiQ Classic smooth and slowy add to the butter, whisking continuously.
3.
Mix the yeast with the flour and fold into the mixture.
4.
Cover, and allow to raise in a warm place for approx. 1 hour.
5.
Sandwich 1 sugar cube between 2 apricot halves and coat with a layer of pastry.
6.
Slowly deep fry in hot oil until golden brown. Roll in the sugar-cinnamon mixture whilst warm.
7.
For the yogurt sauce, whisk QimiQ Classic smooth. Add the yoghurt and apricot brandy (optional) and blend smooth.