Yoghurt timbale with sugared flowers

COOK TIME
20 mins

TOTAL TIME
20 mins

Ingredients

Directions

1. 1

   Soak gelatine in cold water. Wash lemon hot, grate half of the peel thinly and squeeze 1/2 lemon. Mix yoghurt, grated lemon peel, 75 g sugar and lemon juice. Select the raspberries. Squeeze the gelatine and dissolve in a small pot.

2. 2

   Stir in 4 tablespoons of yoghurt cream, then stir into the remaining cream. Chill the cream for about 10 minutes until it starts to gel. Whip the cream until stiff and fold into the cream. Finally, carefully fold in 125 g raspberries. Rinse 2 ramekins/timals (approx. 175 ml each) with cold water, then add the cream. Chill the timbale for at least 4 hours. In the meantime, put 2 tablespoons of sugar on a flat plate. Brush the flowers with egg white and turn in the sugar. Leave the flowers to dry on the sugar for 4-5 hours. Puree 150 g raspberries and icing sugar and pass through a sieve.

3. 3

   Chill the timbale for at least 4 hours. In the meantime, put 2 tablespoons of sugar on a flat plate. Brush the flowers with egg white and turn in the sugar. Leave the flowers to dry on the sugar for 4-5 hours. Puree 150 g raspberries and icing sugar and pass through a sieve. Hold the timbale briefly in hot water, then turn it over and cut it in half diagonally. Arrange cream and sauce on a plate and decorate with violets and the rest of the raspberries

4. 4

   4 hours waiting time

Nutrition Facts

KCAL
420 kcal

CARBS
39 g

FATS
24 g

PROTEINS
10 g