Yoghurt cream with Marsala figs

Name: Yoghurt cream with Marsala figs
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 4 sheets white gelatine; 300 g Whole milk yoghurt; 3 slightly heaped Tbsp; 7-10 Tbsp Sugar; 1 package Bourbon vanilla sugar; 7-10 Tbsp grated peel and juice of 1/2 lemon; 150 g Whipped cream; 4 ripe figs; 1/8 l Marsala (Italian dessert wine); 7-10 Tbsp untreated lemon peel and balm

AUTHOR
Bo Carpenter

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

4 sheets white gelatine
300 g Whole milk yoghurt
3 slightly heaped Tbsp
7-10 Tbsp Sugar
1 package Bourbon vanilla sugar
7-10 Tbsp grated peel and juice of 1/2 lemon
150 g Whipped cream
4 ripe figs
1/8 l Marsala (Italian dessert wine)
7-10 Tbsp untreated lemon peel and balm

Directions

1
Soak the gelatine in cold water. Mix yoghurt, 3 tablespoons sugar, vanilla sugar, lemon peel and lemon juice. Squeeze the gelatine, dissolve at low heat. Stir in 3 tbsp. yoghurt, then stir into the remaining yoghurt. Keep cold until it begins to gel. Whip cream until stiff and fold in
2
Pour the yoghurt cream into 4 cold rinsed moulds or cups (each containing approx. 150 ml). Chill for at least 4 hours, preferably overnight
3
Wash the figs, dab dry and cut into slices. Drizzle Marsala over them and let them steep for about 30 minutes
4
Loosen the cream from the edge of the mould with a knife, dip briefly in hot water if necessary, turn over and arrange with figs. Decorate with lemon and balm