Yogurt Cream with Fruit Sauce
- For the yogurt cream
- 300 grams Yogurt (0.1% fat)
- 1 packet Vanilla sugar
- 80 grams liquid, light honey
- 2 teaspoons grated Lemon peel
- 2 teaspoons Agar
- 2 egg yolks
- 200 grams Whipped cream
- vegetable oil (for greasing)
For the yogurt cream, mix the yogurt with the vanilla sugar, honey and lemon zest until smooth. Add the agar, mix together and leave to stand for about 15 minutes.
Bring to a boil in a pot and simmer for 2-3 minutes. Remove from the heat and allow to cool.
When the cream begins to gel at the edges, beat the egg yolks and the cream into it until stiff.
Line four small ramekins with aluminum foil and grease with some oil. Spoon the yogurt cream into the bottoms of the dishes and place in the freezer for about 4 hours.
Tip out gently before serving and carefully remove the foil. Leave to stand for 30 minutes in the refrigerator.
For the sauce, peel the bananas, cut into pieces and purée with the lemon juice and honey.
Mix the banana purée with the raspberries.
Serve the yogurt cream dessert drizzled with the sauce and garnished with lemon balm leaves.