Passion fruit yoghurt cream

Name: Passion fruit yoghurt cream
Cook time: 20 min
Total time: 20 min
Yield: 4
Ingredients: 1 coated tablespoons of cornflour; 250 ml Passion fruit juice; 400 g Whole milk yoghurt; 50 g Sugar; 1 package Vanillin sugar; 250 g Whipped cream; 4 Stem(s) Mint; 7-10 Tbsp Cling film

AUTHOR
Kristopher Marks

DIFFICULTY
easy

RATING

COOK TIME
20 mins

TOTAL TIME
20 mins

Ingredients

Servings: 4

1 coated tablespoons of cornflour
250 ml Passion fruit juice
400 g Whole milk yoghurt
50 g Sugar
1 package Vanillin sugar
250 g Whipped cream
4 Stem(s) Mint
7-10 Tbsp Cling film

Directions

1
Mix the starch with some juice until smooth. Bring the rest of the juice to the boil and thicken with the mixed starch. Simmer for at least 3 minutes while stirring. Cover the juice surface with cling film and chill for approx. 30 minutes. As soon as the juice is cold, mix yoghurt, sugar and vanillin sugar.
2
Whip the cream until stiff. Wash the mint and dab dry. Fold the cream into the yoghurt. Stir the juice very gently into the yoghurt, there should be streaks. Divide the yoghurt into 4 large glasses and decorate with mint