Wash the limes with hot water, rub the peel of 3 limes and set aside, then squeeze out all 5 limes.
Mix half of the lime juice with the powdered sugar, then mix in the crème fraîche and yoghurt with the mixer or whisk. Soak the gelatin in cold water until it collapses. Then squeeze it out and heat it in a small saucepan with the remaining lime juice until the gelatine has dissolved, but the liquid must not boil!
Remove the saucepan from the heat and stir in a few spoons of the cold yoghurt cream, then add this mixture to the rest of the cream. Whip the cream until stiff and fold into the cream with the whisk.
Pour the cream into dessert glasses or bowls and refrigerate for about 3 hours. Before serving, decorate each glass with a little lime zest. Then enjoy!
This cream is the perfect summer dessert and, despite the admittedly high number of calories, tastes very light and fresh and simply good!
Ingredients
Print Recipe
Pin Recipe