Creamy yoghurt vanilla noodles with raspberries and chocolate rolls

Name: Creamy yoghurt vanilla noodles with raspberries and chocolate rolls
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 1 kg Whole milk yoghurt; 4-5 Tbsp Sugar; 3 packages Vanillin sugar; 50 g Dark chocolate coating; 50 g white couverture; 300 g fresh raspberries; 7-10 Tbsp Mint; 7-10 Tbsp Kitchen paper or gauze cloth

AUTHOR
Avis Adkins

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

1 kg Whole milk yoghurt
4-5 Tbsp Sugar
3 packages Vanillin sugar
50 g Dark chocolate coating
50 g white couverture
300 g fresh raspberries
7-10 Tbsp Mint
7-10 Tbsp Kitchen paper or gauze cloth

Directions

1
Mix yoghurt with 2 tablespoons of sugar and vanillin sugar. Line a sieve with a sheet of kitchen paper and hang in a bowl. Pour yoghurt into the sieve, cover and leave to drain overnight in a cool place. Coarsely chop the chocolate coating and melt separately on a hot water bath. First spread the dark chocolate coating thinly on a marble or porcelain board and use a cake comb to make grooves in the coating. Allow the chocolate coating to set, then spread the white chocolate coating on top and allow it to set as well.
2
Use a spatula or knife to push the couverture into small rolls, place them on a plate and refrigerate. Set 50 g of beautiful raspberries aside for decoration. Puree the rest of the raspberries. Pass the raspberry puree through a sieve and mix with 2-3 tablespoons of sugar. Form 8 cams from the yoghurt mass with two moistened tablespoons and arrange on 4 plates with the raspberry sauce. Serve immediately, decorated with mint leaves, raspberries and chocolate rolls