Blueberry yoghurt saddle of venison

Name: Blueberry yoghurt saddle of venison
Cook time: 45 min
Total time: 45 min
Yield: 12
Ingredients: 10 sheets Gelatine; 80 g Blueberries; 2 TABLESPOONS Currant liqueur (e.g. crème de cassis); 350 g Milk yoghurt with blueberries; 2 TABLESPOONS Lemon juice; 350 g Milk yoghurt with vanilla; 250 g Whipped cream; 1 package Vanillin sugar; 1 package (125 g) Butter biscuit with milk chocolate; 7-10 Tbsp Blueberries; 7-10 Tbsp Cling film

AUTHOR
Rachel Vazquez

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 12

10 sheets Gelatine
80 g Blueberries
2 TABLESPOONS Currant liqueur (e.g. crème de cassis)
350 g Milk yoghurt with blueberries
2 TABLESPOONS Lemon juice
350 g Milk yoghurt with vanilla
250 g Whipped cream
1 package Vanillin sugar
1 package (125 g) Butter biscuit with milk chocolate
7-10 Tbsp Blueberries
7-10 Tbsp Cling film

Directions

1
Soak gelatine in cold water for about 10 minutes. In the meantime, sort out the blueberries, wash and pat dry. Warm the liqueur lukewarm and dissolve 5 sheets of gelatine in it. Stir in 2 tablespoons blueberry yoghurt, then add to the yoghurt and stir until smooth. Put it in a cold place. Warm lemon juice lukewarm and dissolve 5 sheets of gelatine in it.
2
Stir in 2 tablespoons of vanilla yoghurt, add to the yoghurt and stir until smooth. Put it in a cold place. Beat 200 g cream and vanilla sugar until stiff. As soon as the yoghurt masses start to gel, fold half of the cream into each yoghurt mass. Fold blueberries into the blueberry yoghurt cream. Rinse the saddle of venison (1 litre, 30 cm long) in cold water and line with cling film. First add blueberry yoghurt cream, then spread vanilla yoghurt cream on top. Use a fork to pull the blueberry cream through the vanilla cream (marble). Cut the biscuits and spread them with the chocolate side facing upwards. Cover them and put them in a cool place for about 4 hours. Turn the saddle of venison onto a plate, remove the foil.
3
Rinse the saddle of venison (1 litre, 30 cm long) in cold water and line with cling film. First add blueberry yoghurt cream, then spread vanilla yoghurt cream on top. Use a fork to pull the blueberry cream through the vanilla cream (marble). Cut the biscuits and spread them with the chocolate side facing upwards. Cover them and put them in a cool place for about 4 hours. Turn the saddle of venison onto a plate, remove the foil. Whip 50 g cream until stiff, put small tuffs on the cake. Decorate cake with blueberries