Lime yoghurt cream with mango sauce

Name: Lime yoghurt cream with mango sauce
Cook time: 30 min
Total time: 30 min
Yield: 7
Ingredients: 6 sheets white gelatine; 4-5 untreated limes; 7-10 Tbsp or lemons; 2 fresh eggs (Gr. M); 150 g Sugar; 5 TABLESPOONS Rum; 500 g Whole milk yoghurt; 200 g Whipped cream; 1 can(s) (425 ml) Mango or apricots; 2 TEASPOONS demerara sugar

AUTHOR
Lenora Decker

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 7

6 sheets white gelatine
4-5 untreated limes
7-10 Tbsp or lemons
2 fresh eggs (Gr. M)
150 g Sugar
5 TABLESPOONS Rum
500 g Whole milk yoghurt
200 g Whipped cream
1 can(s) (425 ml) Mango or apricots
2 TEASPOONS demerara sugar

Directions

1
Soak the gelatine in cold water. Wash limes hot and dab dry. Finely grate the peel from one, peel the other thinly and cut into fine strips. Squeeze 3-4 limes and measure approx. 100 ml juice
2
Separate eggs, chill egg whites. Beat egg yolk, sugar and rum for approx. 5 minutes until creamy. Stir in yoghurt, lime juice and grated zest. Squeeze out the gelatine and dissolve at low heat. Stir in 4 tbsp. yoghurt, then stir into the remaining yoghurt. Chill until the mixture is semi-solid
3
Beat the egg whites and cream separately until stiff, fold in. Pour the cream into 6-8 glasses or a large bowl. Chill for at least 4 hours
4
Drain the mango and puree it, except for a few slices. Cut 1 lime into slices. Decorate the cream with brown sugar, lime strips, slices and sauce with mango wedges