Lime Yogurt Slices with Tropical Fruits
Physalis supplies haematopoietic iron as well as phosphorus, which is a building material for bones and teeth and plays a key role in energy transfer. And due to the high cocoa content in dark chocolate, the flavonoids it contains can help to lower blood pressure.
The fruit topping can also be different depending on taste and season. Fresh berries, mandarins or kiwi are suitable for this. Fresh mint leaves also make a good rounding off on the slices.
- For the base
- 7 ounces Dark couverture chocolate
- 3 ½ ounces Milk chocolate couveture
- 3 ½ ounces Puffed rice
- For the cream
- 14 ounces Natural yogurt
- 14 ounces cream cheese
- 1 tablespoon grated Lime zest
- 3 tablespoons Lime juice
- 4 ounces powdered sugar
- 7 ounces Whipped cream
- 10 sheets white gelatin
For the base, chop the chocolate coarsely and melt over a pan of hot (not boiling) water. Remove from the heat and allow to cool slightly.
Mix in the puffed rice and spread evenly in a rectangular baking pan, lined with parchment paper (8 x 12 inches).
For the cream, combine the yogurt, cream cheese, lime zest, lime juice and 3 tablespoons of powdered sugar. Mix together well.
Whisk the cream until stiff and fold into the yogurt mixture.
Soften the gelatin in cold water and then dissolve, while dripping wet, in a small pot. Add 2 tablespoons of the lime cream and stir into the gelatin.
Mix the gelatin mixture into the rest of the cream and spread over the rice base. Refrigerate for at least 2 hours.
For the fruit, open the cape gooseberries carefully and turn upward.
Rinse the kumquats in hot water and cut crosswise into slices. Rinse the persimmon fruit and cut into thin slices.
Cut the cake with a hot, sharp knife into 24 small squares and top each with pieces of citrus fruit.
Serve dusted with powdered sugar.