Lemon Cream Yogurt
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 6 hrs 20 mins |
| Course | Dessert |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 2 lemon (s)
- 300 g yourt
- 200 ml whipped cream
- 3 sheets gelatin
- 100 g suar
- 1 packet cream stabilizer, possibly
Print Recipe
Pin Recipe Instructions
- Squeeze the lemons thoroughly and remove the lemon kernels from the grated pulp. Set aside the pulp that has caught in the press.
- Heat the lemon juice in a small pot (do not boil!) And then dissolve the gelatine leaves in it. Towards the end, help a little with the whisk. Add the sugar at the same time. Let this cool down a bit.
- Add the yoghurt and the pulp of the lemon and stir the mixture with the whisk until smooth. If you want, you can also rasp off the lemon peel with a rasp and add the abrasion as well.
- When the yogurt mixture begins to gel, fold in the whipped cream with the whisk.
- Now transfer this to dessert bowls and place in the refrigerator for a few hours. The dessert should be given 6 hours to set.
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