First soak the gelatine in a little cold water for about 5-7 minutes. Then dissolve the gelatine dripping wet in a saucepan over very mild heat while stirring (do not boil under any circumstances!) And place in a bowl. First stir in only about 2 tablespoons of yoghurt, then add the remaining yoghurt and cream cheese to the gelatine, stir everything until smooth and chill.
In the meantime, wash and dry the herbs. Chop the bulk herbs such as chives, ground grass, parsley, chives, spring onions or so more coarsely and finely chop the herbs such as mint, lemon balm, tarragon or so, so that the small amount is still well distributed in the cream and then later nothing tastes good. Then add the herbs to the cream, season it to taste quite piquant, as the gelatine swallows some of the seasoning and put it back in the cold.
Finely crumble crispbread, mix with liquid butter and press into a small springform pan (18-20 cm in diameter) as a base. Spread the cream on the floor and place in the refrigerator for at least 3-4 hours (better 7-8 hours). Then decorate the cake as you wish.
This cake can be z. For example, serve it with a colorful and crunchy salad as a different kind of dinner - or (in smaller pieces) as a starter, snack or something.
* I take e.g., 1 handful of ground grass / flat leaf parsley, 1 bundle of chives and chives and 1 stalk each of lemon balm and spearmint. But you can also use other herbs according to your personal taste, e.g., as bulk herbs spring onions, dill or something - as well as herbs tarragon, Gundermann or whatever you like and have. If you like and have it, you can also add some colored flowers (leaves) to the cream.
** I sometimes like to taste the cream with a little bitch clover, a little cumin, a few chilli flakes, a little bertram or something.
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