Yogurt Vanilla Cream with Strawberry Sauce
- For the cream
- 6 sheets white gelatin
- 125 milliliters milk
- 1 Vanilla bean
- 50 grams sugar
- 250 grams Greek yogurt
- 250 milliliters Whipped cream
- 2 tablespoons Peach liqueur
For the cream: Soak gelatine in cold water for 5 minutes. Heat milk. Slit vanilla pod lengthwise and scrape out seeds. Add vanilla pod and seeds to milk and let stand for 5 minutes. Remove vanilla pod and dissolve gelatine in milk. Whisk sugar and yogurt into milk mixture and let gel. Whip cream. Whisk yogurt well and fold in whipped cream and peach liqueur. Refrigerate for 2-3 hours.
For the sauce: Rinse and pat dry strawberries, st aside 4 berries for garnishing. Puree remaining strawberries and strain through a sieve.
Combine currant juice with vanilla sugar and bring to a boil. Mix cornstarch with a little cold water and add to juice, bring to a boil again. Add strawberry puree and mix well. Refrigerate sauce briefly.
Spread strawberry sauce on plates and top with two cream balls. Garnish with sliced fresh strawberries and chocolate chips and serve.