Yoghurt noodles on cherry compote

Name: Yoghurt noodles on cherry compote
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 5 sheets white gelatine; 1 lime or 1 untreated lemon; 500 g Whole milk yoghurt; 3 tablespoons (50 g) liquid honey; 100 g Whipped cream; 500 g (720 ml) fresh or 1 jar of sour cherries; 1 tablespoon (15 g) Cornstarch; 1/4 l Cherry Juice; 2 TABLESPOONS Sugar; 1 Package. Vanillin sugar; 7-10 Tbsp Mint

AUTHOR
Louis Ramirez

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

5 sheets white gelatine
1 lime or 1 untreated lemon
500 g Whole milk yoghurt
3 tablespoons (50 g) liquid honey
100 g Whipped cream
500 g (720 ml) fresh or 1 jar of sour cherries
1 tablespoon (15 g) Cornstarch
1/4 l Cherry Juice
2 TABLESPOONS Sugar
1 Package. Vanillin sugar
7-10 Tbsp Mint

Directions

1
Soak gelatine in cold water. Wash the lime or lemon, dab dry and grate the peel. Squeeze the juice. Mix yoghurt, honey, citrus peel and juice
2
Express gelatine. Dissolve at low heat and stir in some yoghurt. Then stir into the remaining yoghurt. Chill briefly until the mixture begins to gel. Whip the cream until stiff and fold in. Chill the yoghurt cream for 3-5 hours
3
Wash, stalk and stone the cherries. Mix starch and 2 tablespoons of juice. Bring the rest of the juice, cherries, sugar and vanilla sugar to the boil, simmer for 2-3 minutes. Stir in the starch and bring to the boil briefly. Let cool down
4
Cut approx. 8 cams from the yoghurt cream with a moistened tablespoon. Spread the compote on small plates. Arrange the noodles on them. If necessary, decorate with mint.