Summary

Ingredients

• 4 sheets gelatin
• 300 g yourt (whole milk)
• 40 g suar
• 1 packet vanilla sugar (Bourbon vanilla)
• 1 lemon (organic), the juice and the grated zest it
• 200 ml whipped cream

For the sauce: (raspberry mirror)

• 300 g raspberries, fresh or frozen
• 50 g powdered suar
• 0.5 ½ lemon (s), the juice from it
• possibly lemon (s) - zest and lemon balm for garnish

Print Recipe Pin Recipe

Instructions

1. Soak the gelatine in cold water.
2. Mix the yogurt with the sugar, vanilla sugar, lemon juice and zest until smooth. Squeeze out the gelatine a little, dissolve in a small saucepan over low heat. First stir in a little yoghurt, then stir the gelatine-yoghurt mixture into the rest of the yoghurt. Place in the refrigerator until the cream starts to gel. Whip the cream until stiff, fold into the yoghurt. Cover and place in the refrigerator overnight.
3. Select fresh fruits for the raspberry level, thaw frozen raspberries. Strain the fruit through a sieve, stir with powdered sugar and lemon juice until smooth.
4. To serve, pour a raspberry mirror onto each serving plate. Remove the crème from the crème with two moist tablespoons and place on the mirror. Serve garnished with lemon zest and balm.
5. Tip: The lemon-yoghurt nocks also go very well with my recipe for Three types of fruit sauces.