This delicious and not too sweet yoghurt crème with mandarins can be served with our without a sponge cake base. Since I wanted to finally try out my half-sphere-shaped moulds, which I got for Christmas, I made the crème without a cake base.I found that the piece of apple and the balsamico crème that I used for decoration matches the yoghurt crème in taste as well as in style!
Ingredients for 5 servings:
3 sheets of gelatin
200 g whipping cream
30 g sugar
1 vanilla bean
300 g unflavored yoghurt
1 tin (175 g) mandarins
200 g whipping cream
30 g sugar
1 vanilla bean
300 g unflavored yoghurt
1 tin (175 g) mandarins
Energy: 233 kcal per serving
Preparation:
Drain the mandarins, soak the gelatin in cold water and rinse the forms with cold water. Whip the cream in a high bowl, add sugar and vanilla mark, and whip until solid.
Add the yoghurt to the whipped cream carefully, using a spatula. Drain the gelatin, heat it until liquid, add a spoonful of yoghurt cream to the gelatin, then add the gelatin to the yoghurt and cream mix.
Pour some of the yoghurt mix into the forms, add a layer of mandarins, and top off with yoghurt crème. Put the forms into the fridge for at least 2 hours.
Before turning the forms upside down, put them in some hot water from the tap, circle and loosen the rim with a sharp knife. The spherical form did help in my case: if you push on one side, the gellied crème is pushed out of the form on the other side. With differently shaped forms it helps to leave some room when filling them, such that after loosening the rim and turning it upside down, gravity helps you ;-)
Turn the form upside down on a plate, decorate the yoghurt crème, e.g., with sliced fruits, and enjoy!
Preparation:
Drain the mandarins, soak the gelatin in cold water and rinse the forms with cold water. Whip the cream in a high bowl, add sugar and vanilla mark, and whip until solid.
Add the yoghurt to the whipped cream carefully, using a spatula. Drain the gelatin, heat it until liquid, add a spoonful of yoghurt cream to the gelatin, then add the gelatin to the yoghurt and cream mix.
Pour some of the yoghurt mix into the forms, add a layer of mandarins, and top off with yoghurt crème. Put the forms into the fridge for at least 2 hours.
Before turning the forms upside down, put them in some hot water from the tap, circle and loosen the rim with a sharp knife. The spherical form did help in my case: if you push on one side, the gellied crème is pushed out of the form on the other side. With differently shaped forms it helps to leave some room when filling them, such that after loosening the rim and turning it upside down, gravity helps you ;-)
Turn the form upside down on a plate, decorate the yoghurt crème, e.g., with sliced fruits, and enjoy!
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