Vanilla Yoghurt Foam with Hot Strawberry Sauce
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Total Time | 1 hr 15 mins |
| Course | Dessert |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 150 ml milk, 1.5% fat content
- 0.5 ½ pack pudding powder, vanilla (without cooking)
- 150 g yourt, low-fat level
- 350 g strawberries, fresh or frozen
- 1 teaspoon sweetener
- 1 tablespoon cornstarch
- Mint for decorating
Print Recipe
Pin Recipe Instructions
- Pour the milk into a tall mixing vessel and place in the freezer for at least half an hour until it is slightly frozen. Caution: there should still be enough space in the top of the container, as the volume of the milk triples at the end and ingredients are added.
- Stir the sweetener into the yogurt. Take the milk out of the freezer and beat with the hand mixer until the volume has increased significantly. The mixture is not quite as stiff as cream or egg whites, but in the end it can be easily divided with a spoon. Stir in pudding powder and sweetened yoghurt with a hand mixer and place in the freezer for a few minutes again. In the meantime, clean and quarter the strawberries and puree them finely in a saucepan with a hand blender. Then bring the strawberry puree to the boil, dust the starch and stir well with the whisk until the sauce sets a little.
- Briefly whip the milk foam from the freezer again and fill it into dessert glasses, drizzle with strawberry sauce and serve decorated with mint leaves.
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