Giant Joghurette

AUTHOR
Valentine Lee
DIFFICULTY
easy
RATING
4 5
COOK TIME
60 mins
TOTAL TIME
60 mins

Ingredients

Servings: 40
  • 75 g Butter biscuits
  • 400 g Whole milk couverture
  • 200 g Dark chocolate coating
  • 400 g Raspberries
  • 16 sheets white gelatine
  • 1 kg Greek cream yoghurt (10 % fat)
  • 175 g Sugar
  • 1 package Vanillin sugar
  • 400 g Whipped cream
  • 25 g Coconut oil (e.g. palm oil)
  • baking paper
  • 1 Brochure/ transparent cover (DIN A 4)
  • 7-10 Tbsp Disposable piping bag

Directions

  1. 1

    For the base, finely grind the butter biscuits in the universal chopper. Melt 100 g each of milk and dark chocolate coating over a warm water bath. In the meantime, draw a rectangle (48 x 8 cm) on a piece of baking paper. Stir the butter biscuit crumbs into the melted couverture. Pour evenly onto the baking paper in the drawn rectangle and spread it out. Leave to dry for about 3 1/2 hours. Select the raspberries. Soak gelatine in cold water.

  2. 2

    Mix yoghurt, sugar and vanillin sugar. Whip cream until stiff. Cut open a brochure cover to make 2 DIN A 4 sheets. Line a pastry tin (1850 ml content, 50 cm long, inner width 8 cm, outer width 9 cm) with it. Squeeze out the gelatine and melt it in a pot at low heat. Remove from the stove. Stir in 6 tablespoons of the yoghurt mixture. Then pour into the remaining yoghurt mass, stirring constantly. Allow to set for 10-15 minutes at room temperature until the mass begins to gel. First fold in cream in portions, then carefully add the raspberries. Pour evenly into the paste tin and allow to set at room temperature for about 20 minutes. Then very carefully place the base on the surface of the yoghurt mass, press down lightly and remove the baking paper. Place the paste tin straight into a freezer for about 2 1/2 hours. Melt coconut oil, 300 g whole milk and 100 g dark chocolate coating in a warm water bath. Remove from the stove and allow to cool (but must still be liquid and no longer warm).

  3. 3

    Then pour into the remaining yoghurt mass, stirring constantly. Allow to set for 10-15 minutes at room temperature until the mass begins to gel. First fold in cream in portions, then carefully add the raspberries. Pour evenly into the paste tin and allow to set at room temperature for about 20 minutes. Then very carefully place the base on the surface of the yoghurt mass, press down lightly and remove the baking paper. Place the paste tin straight into a freezer for about 2 1/2 hours. Melt coconut oil, 300 g whole milk and 100 g dark chocolate coating in a warm water bath. Remove from the stove and allow to cool (but must still be liquid and no longer warm). Remove the giant yoghurt retort from the chest, turn it over and remove the foil. Pour 2-3 tablespoons of the melted chocolate into a disposable piping bag and cut off a small tip with scissors. Let the rest of the couverture run over the yoghurt cream with a very large tablespoon, starting evenly on one side (spills a little on the base and attracts very quickly). With the chocolate coating in a piping bag, squirt strips onto the yoghhurette. Leave to stand in a cool place for about 20 minutes. Cut off any chocolate coating (edges) with a sharp knife. Carefully cut open and arrange on a plate

  4. 4

    Remove the giant yoghurt retort from the chest, turn it over and remove the foil. Pour 2-3 tablespoons of the melted chocolate into a disposable piping bag and cut off a small tip with scissors. Let the rest of the couverture run over the yoghurt cream with a very large tablespoon, starting evenly on one side (spills a little on the base and attracts very quickly). With the chocolate coating in a piping bag, squirt strips onto the yoghhurette. Leave to stand in a cool place for about 20 minutes. Cut off any chocolate coating (edges) with a sharp knife. Carefully cut open and arrange on a plate

  5. 5

    6 1/2 hours waiting time

Nutrition Facts

KCAL
180 kcal
CARBS
16 g
FATS
12 g
PROTEINS
4 g

Categories & Tags

Cakes & PastriesSummerCakeCake