Yogurt Vanilla Cream with Strawberry Sauce

0
Average: 0 (0 votes)
(0 votes)
Yogurt Vanilla Cream with Strawberry Sauce
share Share
print
bookmark_border Copy URL
Difficulty:
advanced
Difficulty
Preparation:
40 min.
Preparation
ready in 1 hr 40 min.
Ready in
Calories:
450
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
1 serving contains
(Percentage of daily recommendation)
Calories450 kcal(21 %)
Protein6.3 g(6 %)
Fat28.2 g(24 %)
Carbohydrates40 g(27 %)

Ingredients

for
4
For the cream
6 sheets
white Gelatin
125 milliliters
1
50 grams
250 grams
250 milliliters
2 tablespoons
For the sauce
500 grams
125 milliliters
1 packet
1 teaspoon
2 tablespoons

Preparation steps

1.

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.

2.

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.