Giant Joghurette

Ingredients

Directions

1. 1

   Soak gelatine in cold water. Meanwhile wash the strawberries and put some aside for decoration. Clean the rest of the strawberries and cut into cubes. Mix yoghurt, lemon juice and sugar. Squeeze out the gelatine and dissolve in a pot at low heat. Mix 2 tablespoons of the yoghurt cream and gelatine.

2. 2

   Stir droplets into the remaining yoghurt cream. Chill the yoghurt cream for about 20 minutes until it starts to gel. In the meantime, whip the cream until stiff and allow the vanillin sugar to trickle in. Fold cream and strawberries into the cream. Rinse the saddle of venison (1 litre contents/30 cm length) 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 semi-bitter couverture and melt on a hot water bath. Fold in crispies. Spread the mixture evenly on the yoghurt cream and chill for another 1 hour. Coarsely chop the remaining chocolate coating and melt in a hot water bath. Turn the saddle of venison onto a cake rack and cover with chocolate coating.

3. 3

   Roughly chop 75 g each of the milk and semi-bitter couverture and melt on a hot water bath. Fold in crispies. Spread the mixture evenly on the yoghurt cream and chill for another 1 hour. Coarsely chop the remaining chocolate coating and melt in a hot 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. Decorate with strawberries