Yoghurt cream with raspberries and mint cream

Name: Yoghurt cream with raspberries and mint cream
Cook time: 45 min
Total time: 45 min
Yield: 8
Ingredients: 8 sheets Gelatine; 5 (150 g each) Cup of cream yoghurt; 7-10 Tbsp Juice of 1 lemon; 50 g Sugar; 2 packages Vanillin sugar; 300 g Raspberries; 1 1/2 (300 g) Cup of whipped cream; 4 TABLESPOONS Peppermint liqueur; 7-10 Tbsp Mint leaves and chocolate sticks

AUTHOR
Eunice Scott

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 8

8 sheets Gelatine
5 (150 g each) Cup of cream yoghurt
7-10 Tbsp Juice of 1 lemon
50 g Sugar
2 packages Vanillin sugar
300 g Raspberries
1 1/2 (300 g) Cup of whipped cream
4 TABLESPOONS Peppermint liqueur
7-10 Tbsp Mint leaves and chocolate sticks

Directions

1
Soak gelatine in plenty of cold water. Stir yoghurt, lemon juice, sugar and 1 sachet of vanillin sugar until smooth. Dissolve the gelatine at low heat. Stir into the yoghurt cream and allow to thicken slightly.
2
Select the raspberries, wash, drain and, except for a few for garnishing, fold them into the yoghurt cream. Rinse a box mould (20 cm long) cold and pour in the yoghurt cream. Chill for 6 hours, preferably overnight.
3
Lightly whip cream, liqueur and remaining vanilla sugar. Dip the mould briefly in hot water and turn it over. Decorate the yoghurt cream with the remaining raspberries, mint leaves and chocolate sticks. Serve with the mint cream.