For the homemade vanilla sugar, a whole vanilla pod is mixed with approx. 100 g of sugar (this works well in a moulinette or a lightning chopper) until only very small pieces of the vanilla can be seen. Mix 2 tablespoons of it (if you like it sweeter, you can take a little more) with the natural yoghurt. Then you fill the yoghurt into a commercially available coffee filter with a paper filter, place the filter on a sufficiently large container that holds at least 250 ml, cover the whole thing with some aluminum or cling film and put it in for at least 12, ideally 24 hours the refrigerator. The whey runs off; the result is a firm but creamy mass that is very easy to remove from the coffee filter and can be used, for example, to make wonderful cams. The consistency is similar to mascarpone, just not as fat.
In addition, seasonal fruits are served, often prepared as a carpaccio or fruit ragout; There are no limits for the fanatasy. Tip: if you want the cream a little more airy, you can also fold in 100 g of whipped cream. And if you have to go very quickly, you can also use ready-made organic vanilla yoghurt from the jar.
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