600 g apricots 2 tbsp honey 2 tsp lemon juice 500 g GAZİ semi-solid cream yoghurt 10 % 2 tbsp powdered sugar 1 tsp vanilla extract Zest of 1 organic lemon 1 tsp lemon juice
200 g white couverture chocolate 10 g coconut oil 100 g slivered almonds
Halve the apricots and remove the stone. Roast the apricots in a pan until lightly caramelized and then add the honey. Allow the apricots to simmer a little with the honey and then purée them in a bowl with high sides. Stir in the lemon juice. Let the apricot purée cool.
Stir the powdered sugar, vanilla extract, lemon zest and juice into the yoghurt. Now add alternating layers of the apricot and yoghurt mixture to popsicle moulds. Alternatively, you can use silicone moulds or even a square container covered with plastic wrap. Insert wooden sticks and freeze the moulds for at least 4-8 hours until the ice is completely frozen.
Melt the couverture chocolate using the following method: Heat 2/3 of the chopped couverture over a warm – but not boiling– water bath. Remove the couverture from the water bath and stir in the remaining third along with the coconut oil. Stir until the couverture has melted. Add to a high-sided bowl or container and dip the popsicles into the chocolate, one at a time. Sprinkle them immediately with slivered almonds. If you want, you can dip them into the chocolate again to cover the almonds. Let the chocolate firm up in the freezer.