Lime yoghurt cream with mint and apple jelly

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Directions

1. 1

   Soak 3 leaves and 2 leaves of gelatine separately in cold water. Wash the lime hot, dab dry and finely grate the peel. Halve the lime and squeeze the juice. For the cream, mix yoghurt, 4 tablespoons honey and 3 tablespoons lime juice.

2. 2

   Squeeze 3 sheets of gelatine, dissolve at low heat and stir in 2-3 tbsp. yoghurt mixture. Stir everything into the rest of the yoghurt, chill for about 15 minutes.

3. 3

   In the meantime, whip the cream until stiff and carefully fold into the gelling cream. Place one dessert ring each on a dessert plate, spread the yoghurt mixture in it and cover and chill for about 4 hours.

4. 4

   For the jelly, wash the mint, pluck off the leaves and cut into strips. Mix apple juice, 50 ml water and 1 tablespoon honey. Stir in lime zest and mint. Bring the mixture slowly to the boil and simmer for 2-3 minutes.

5. 5

   Then let it cool down for about 10 minutes.

6. 6

   Squeeze 2 sheets of gelatine, dissolve in the hot juice mixture and chill for approx. 30 minutes. Spread the jelly mixture over the yoghurt cream and chill for at least 2 hours.

Nutrition Facts

KCAL
220 kcal

CARBS
13 g

FATS
15 g

PROTEINS
6 g