Fruity mocha yoghurt cream

Name: Fruity mocha yoghurt cream
Cook time: 45 min
Total time: 45 min
Yield: 8
Ingredients: 4 sheets white gelatine; 4 fresh eggs (Gr. M); 75 g + 1-2 Tbsp Zucker; 2 packages Vanilla sugar; 300 g Cream-Yoghurt; 2 TABLESPOONS soluble espresso; 500 g Whipped cream; 250 g frozen raspberries; 1 can(s) (425 ml) Peaches; 7-10 Tbsp Mint

AUTHOR
Andrew Gay

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 8

4 sheets white gelatine
4 fresh eggs (Gr. M)
75 g + 1-2 Tbsp Zucker
2 packages Vanilla sugar
300 g Cream-Yoghurt
2 TABLESPOONS soluble espresso
500 g Whipped cream
250 g frozen raspberries
1 can(s) (425 ml) Peaches
7-10 Tbsp Mint

Directions

1
Soak the gelatine. Separate eggs. Chill the egg whites. Beat egg yolks, 75 g sugar and vanilla sugar until creamy
2
Stir in yoghurt. Squeeze out the gelatine, dissolve and mix with
3
Mix 4 tablespoons of yoghurt cream. Then mix into the rest of the yoghurt cream.
4
cream stir. Measure about 1/3 of the cream and stir in the espresso powder. Cool until the creams start to gel
5
In the meantime, whip cream and egg white separately until stiff. Fold 1/3 cream and egg whites into the mocha cream and the rest into the yoghurt cream. Put them together in a bowl and pull through with a spoon "to marble". Divide into 8 glasses. Chill for at least 4 hours
6
Defrost the berries. Pass through a sieve. Season the puree to taste with 1-2 tbsp. sugar. Drain peaches and puree. Wash and pluck the mint. Decorate the cream with fruit sauces and mint