Yoghurt cream with rhubarb
easy
30 mins
30 mins
Ingredients
- 600 g Rharbarber
- 75 ml Crème de Cassis (black currant liqueur)
- 125 g Sugar
- 5 sheets white gelatine
- 150 g Whole milk yoghurt
- 7-10 Tbsp Juice of 1 lemon
- 1 package Vanillin sugar
- 250 g Schmand
- 7-10 Tbsp Lemon balm and biscuits
Directions
- 1
Clean, wash and cut the Rharbarber into pieces. Boil up the cassis, 1/4 litre water and 75 g sugar. Steam the Rharbarber for about 15 minutes at low heat. After about 7 minutes cooking time, remove 3/4 of the rhubarb with a skimmer. Drain on kitchen paper.
- 2
Soak the gelatine in cold water. Mix yoghurt, lemon juice, remaining sugar and vanillin sugar. Squeeze out the gelatine, dissolve it and first mix it with some yoghurt. Then stir everything into the rest of the yoghurt and put in a cool place. As soon as the yoghurt cream begins to gel, stir in sour cream. Pour half of the yoghurt cream into a mould rinsed with cold water. Cover with well drained Rharbarber. Fill the rest of the yoghurt cream on top. Put in a cool place for at least 3 hours. Turn out of the mould to serve (it is best to hold the mould briefly in hot water).
- 3
Cover with well drained Rharbarber. Fill the rest of the yoghurt cream on top. Put in a cool place for at least 3 hours. Turn out of the mould to serve (it is best to hold the mould briefly in hot water). Serve in portions with some Rharbarber sauce. Garnish with melissa if desired. Serve with pastry
More Delicious Recipes
