Giant Joghurette

Name: Giant Joghurette
Cook time: 45 min
Total time: 45 min
Yield: 12
Ingredients: 200 g frozen strawberries; 100 g Greek cream yoghurt; 85 g Sugar; 5 sheets Gelatine; 400 g Whipped cream; 175 g crispy biscuits with chocolate chips (dark and white chocolate); 200 g Whole milk couverture; 7-10 Tbsp Cling film

AUTHOR
Harley Romero

DIFFICULTY
very easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 12

200 g frozen strawberries
100 g Greek cream yoghurt
85 g Sugar
5 sheets Gelatine
400 g Whipped cream
175 g crispy biscuits with chocolate chips (dark and white chocolate)
200 g Whole milk couverture
7-10 Tbsp Cling film

Directions

1
Defrost strawberries in a sieve. Mix yoghurt and sugar. Soak gelatine in cold water. Whip cream until stiff. Squeeze out the gelatine and dissolve carefully in a small pot at low heat.
2
Stir in 2-3 tablespoons of yoghurt, add yoghurt to the rest and mix with the cream. Chill for about 20 minutes.
3
Finely crumble the pastry. Cut strawberries into small pieces and fold into the cream. Pour the mixture into a semicircular pastry or parfait tin lined with foil (approx. 9 x 30 cm; approx. 2.5 litres capacity).
4
Spread the biscuit crumbs on the surface and press lightly. Chill for about 2 hours.
5
Chop the chocolate coating and melt it over a warm water bath. Remove and let cool for about 15 minutes. Turn out the cream-yoghurt cream from the mould with the help of the foil. Carefully pour over the chocolate coating and spread.
6
Using a cake comb, draw fine waves into the chocolate coating. Let it set.