Lime yoghurt cream with mint jelly

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Directions

1. 1

   Soak 3 sheets of gelatine in cold water. Halve 1 lime and squeeze the juice. Mix yoghurt and 4-5 tablespoons agave syrup, season with lime juice

2. 2

   Squeeze out the gelatine, dissolve and stir in 2-3 tbsp. yoghurt mixture. Stir the gelatine mixture into the remaining yoghurt. Whip the cream until stiff and fold in carefully. Place 4 dessert rings (8 cm Ø) on a plate, spread the yoghurt mixture in them and chill

3. 3

   For the jelly, soak 2 gelatine sheets. Wash 1 lime, grate dry and finely grate the peel. Halve the lime, squeeze the juice. Wash the mint, pluck off the leaves and cut into fine strips. Mix 150 ml water, 1-2 tbsp lime juice and 1-2 tbsp agave syrup. Stir in lime zest and mint. Bring the mixture slowly to the boil and simmer for 2-3 minutes, allow to cool

4. 4

   Squeeze the gelatine and dissolve in the lukewarm juice mixture. Chill the jelly mixture until it begins to gel. When the yoghurt cream is firm and the jelly mixture thick, spread a thin layer of the jelly mixture over the yoghurt creams. Chill until the mint jelly is firm

5. 5

   waiting time 4-5 hours

Nutrition Facts

KCAL
250 kcal

CARBS
21 g

FATS
15 g

PROTEINS
6 g