Summary

Ingredients

• 500 ml Cremefine, (vanilla), semi-fat
• 1 packet vanilla sugar
• 2 tablespoon sugar, alternatively a sweetener
• 250 g natural yourt (0.1%)
• 6 sheets gelatin
• 500 g fruit or berries your choice
• 1 shot Grand Marnier or Amaretto or rum

Print Recipe Pin Recipe

Instructions

1. Soak gelatine in cold water.
2. Heat the Rama Cremefine together with the sugar and simmer gently for a good 10 minutes, then allow to cool a little. Squeeze out the gelatine and dissolve it in the warm cream, stirring well. Mix in the yoghurt tablespoon at a time, stirring constantly. Pour the mixture into cold-rinsed bowls and let it set in the refrigerator for at least 4 hours (preferably overnight).
3. Clean the fruit or berries. Put some of it aside for decoration later. Puree the rest with a dash of alcohol (and, if necessary, a little more sugar), if you use berries, pass them through a sieve.
4. Hold the bowls briefly in hot water, carefully cut the edge and gently tip the contents onto a plate. Arrange decoratively with fruit puree and fruits as desired and serve.