Blueberry Jogurette

Ingredients

Directions

1. 1

   Soak gelatine in cold water. In the meantime, sort out the blueberries. Mix yoghurt, lemon juice and sugar. Squeeze the gelatine and dissolve. Mix 2 tablespoons of the yoghurt cream and gelatine. Stir into the rest of the yoghurt cream drop by drop.

2. 2

   Chill the yoghurt cream for approx. 20 minutes until it begins to gel. In the meantime, whip the cream until stiff and allow the vanillin sugar to trickle in. Fold the whipped cream and blueberries into the cream. Rinse the saddle of venison (1 litre capacity) in cold water and line with cling film. Pour in yoghurt cream and smooth it down. Chill for about 1 hour. Roughly chop 75 g each of the milk and dark chocolate coating and melt in a warm water bath. Fold in the cornflakes . Spread the mixture evenly on the yoghurt cream and chill for another 30 minutes. Coarsely chop the remaining chocolate coating and melt in a warm water bath. Turn the saddle of venison onto a cake rack and cover with chocolate coating.

3. 3

   Chill for about 1 hour. Roughly chop 75 g each of the milk and dark chocolate coating and melt in a warm water bath. Fold in the cornflakes . Spread the mixture evenly on the yoghurt cream and chill for another 30 minutes. Coarsely chop the remaining chocolate coating and melt in a warm water bath. Turn the saddle of venison onto a cake rack and cover with chocolate coating. Use a knife to draw wavy lines through the couverture. Chill the saddle of venison for another 1 hour