Summary

Ingredients

• 25 g dark chocolate
• 6 sheets gelatine, white
• 150 g yourt, mild
• 100 g suar
• 1 packet vanilla sugar
• 0.5 ½ lemon (s), the juice from it
• 350 ml champagne
• 400 g whipped cream, cold
• 6 physalis

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Instructions

1. Coarsely chop the chocolate and melt it in a water bath over low heat. Pour the chocolate into a paper piping bag and cut off a small corner. Decorate the inside of 6 dessert glasses, champagne flutes or champagne flutes with it and put them in the refrigerator.
2. Soak the gelatine according to the instructions on the packet, mix the yoghurt with sugar, vanilla sugar, lemon juice and champagne.
3. Dissolve the gelatine according to the instructions on the package. First mix about 3 tablespoons of yoghurt-champagne mixture with the dissolved gelatin using a whisk, then stir into the rest of the yoghurt-champagne mixture. Whip the cream. As soon as the yoghurt and champagne mixture begins to gel, fold in the cream using a whisk. Spread the cream evenly on the glasses and put in the fridge for at least 3 hours.
4. Stick 1 physalis on the edge of the glass and decorate with crystal powder if necessary.
5. You can also use sparkling wine or prosecco instead of champagne.