White chocolate yogurt cream
Is there tomorrow for dessert - great to prepare the night before.
Ingredients for 10 people:
500 ml of milk 1.5%
120 g of sugar
1 - 2 scratched vanilla pods
2 plates of white chocolate
12 sheets of white gelatin
500 g yoghurt 1.5%
400 ml of cream
Preparation:
Boil the milk with the sugar and the vanilla pod briefly. Remove from the fire and melt the chocolate in it. Soak the gelatine in cold water for 5 minutes, squeeze and pour into the still hot milk. Allow to cool slightly (10 minutes). Stir in the yoghurt and chill for 30 minutes.
Now whip up the cream and fold in. The mass in cups, glasses or beautiful molds fill. After about 4 hours in the fridge, the dessert is fixed. I also serve a hot sour cherry sauce, raspberries or wild berries taste very good.
Today I've filled the cream in cups, but I just remembered that I could have given them well on a lower baking tray or in a casserole dish. Then you can punch out beautiful motifs with a Christmas Cookie Cutter like firs or stars. Well, I'll do that next year :)
