Summary

Ingredients

• 4 sheets gelatine, white
• 300 g natural yohurt (3.5%)
• 250 g sour cream or creme fraiche
• 90 g horseradish, (veetable horseradish, no cream M)
• 2 teaspoons lemon juice
• liter ⅛ whipped cream

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Instructions

1. Soak the gelatine in cold water. Mix together the yogurt, sour cream and horseradish. Mix with lemon juice, a little salt and a touch of pepper. Put the gelatine in a potty wet dripping wet and dissolve over a mild heat. Quickly stir into the mixture with the whisk. Whip the cream very stiff and fold in. Pour into a container of your choice and chill for at least 2 hours, preferably overnight.
2. A vinaigrette made from apple cider vinegar and cold-pressed sunflower oil goes well with it.