Nougat yoghurt cream with mocha syrup

Name: Nougat yoghurt cream with mocha syrup
Cook time: 40 min
Total time: 40 min
Yield: 6
Ingredients: 3 sheets white gelatine; 125 g Nut Nougat; 300 g Cream yoghurt; 1 package Vanillin sugar; 5 TABLESPOONS Baileys or milk; 200 g + 50 g whipped cream; 75 g Sugar; 2 TEASPOONS soluble coffee or espresso powder; 1 TEASPOON Cocoa; 7-10 Tbsp some coffee beans or grated chocolate

AUTHOR
Brooke Calhoun

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 6

3 sheets white gelatine
125 g Nut Nougat
300 g Cream yoghurt
1 package Vanillin sugar
5 TABLESPOONS Baileys or milk
200 g + 50 g whipped cream
75 g Sugar
2 TEASPOONS soluble coffee or espresso powder
1 TEASPOON Cocoa
7-10 Tbsp some coffee beans or grated chocolate

Directions

1
Soak gelatine in cold water. Dice the nougat and melt in a hot water bath. Leave to cool at lukewarm temperature. Mix yoghurt with vanilla sugar and Baileys.
2
Squeeze out the gelatine and dissolve carefully. First stir some yoghurt into the gelatine, then stir into the rest of the yoghurt. Stir in the nougat. Chill the mixture until it begins to gel. Whip 200 g cream until stiff and fold it evenly into the nougat yoghurt.
3
Spread the nougat cream into six glasses (each containing approx. 150 ml) and chill for at least 4 hours.
4
Boil down sugar and 1⁄8 l water in a pot for 3-5 minutes until syrupy. Stir in espresso and cocoa. Leave the syrup to cool lukewarm. Stir in 50 g cream. Spread mocha syrup on the nougat cream before serving.
5
Decorate with coffee beans or chocolate shavings.