Dutch waffles with yoghurt cream filling

Name: Dutch waffles with yoghurt cream filling
Cook time: 30 min
Total time: 30 min
Yield: 10
Ingredients: 4 sheets Gelatine; 1 package Cream stabiliser; 40 g Sugar; 150 g Whole milk yoghurt; 150 g Low-fat curd; 2 TABLESPOONS fresh squeezed lemon juice; 1 pinch Salt; 100 g Whipped cream; 4 TABLESPOONS Rose hip jam; 200 g Butter wafers "Jules Destrooper" (20 pieces)

AUTHOR
Andrew Gay

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 10

4 sheets Gelatine
1 package Cream stabiliser
40 g Sugar
150 g Whole milk yoghurt
150 g Low-fat curd
2 TABLESPOONS fresh squeezed lemon juice
1 pinch Salt
100 g Whipped cream
4 TABLESPOONS Rose hip jam
200 g Butter wafers "Jules Destrooper" (20 pieces)

Directions

1
For the cream, soak gelatine in cold water. Mix cream firmer and sugar. Mix yoghurt, quark, lemon juice, salt and sugar mixture. Squeeze the gelatine and dissolve. Stir in 3 tablespoons of cream, then stir into the rest of the cream and chill for 20-30 minutes until the cream begins to gel.
2
Whip cream until stiff and fold in. Add jam and fold in streaks. Pour cream into a piping bag and spread on half the biscuits. Place the remaining biscuits lightly on the cream and chill for 1-2 hours until the cream has set
3
1 1/2-2 1/2 hours waiting time