Yogurt Cream with Cranberries

Soak gelatine in sufficient cold water for 5 min. Beat egg yolks, yogurt, juice of one lemon and powdered sugar with a mixer until smooth.

Place gelatine dripping wet in a small saucepan, set to 1 or possibly automatic heat 1 to 2 until liquid. Gradually stir 2 to 3 tbsp. yogurt mixture into the gelatin, then fold this mixture into the yogurt mixture.

Whip the cream until stiff, fold into the yogurt mixture. Pour the mixture into cooled rinsed cups or ramekins and refrigerate for 3 to 4 hours.

Stir the cranberries with the kirsch. Dip the ramekins briefly in hot water, then turn out onto serving plates, arrange with cranberries. Serve garnished with chocolate and mint.

half an hour

of Hamburgische Electricitätswerke Ag

Tip: Use regular or light yogurt as needed!

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