Honey-yoghurt dumplings on cherry compote

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Directions

1. 1

   Soak gelatine in cold water. Wash the limes in hot water, dry them and rub the peel finely off one of them. Halve the lime and squeeze it. Mix yoghurt, honey, lime juice and zest. Squeeze out the gelatine, dissolve and mix with some yoghurt cream.

2. 2

   Then stir into the rest of the cream and keep cool. In the meantime, whip the cream until stiff. As soon as the yoghurt cream begins to firm up, fold in the cream. Put the cream in a bowl and refrigerate for about 5 hours. Drain the cherries on a sieve and collect the juice. Stir cornflour and 4-5 tablespoons of juice until smooth. Bring the rest of the juice, sugar and vanillin sugar to the boil. Stir in cornflour, bring to the boil again briefly and fold in the cherries. Let the compote cool down. Finely grate half of the remaining lime peel.

3. 3

   Bring the rest of the juice, sugar and vanillin sugar to the boil. Stir in cornflour, bring to the boil again briefly and fold in the cherries. Let the compote cool down. Finely grate half of the remaining lime peel. Spread some compote on 4 plates. Using a damp tablespoon, cut 8-12 nodules from the yoghurt cream and arrange on the plates. Sprinkle the edge of the plate with lime zest and serve decorated with mint

4. 4

   Plate, bowl: Lunéville

Nutrition Facts

KCAL
440 kcal

CARBS
65 g

FATS
15 g

PROTEINS
9 g