Yoghurt cream

    4 hours 15 min

    This creamy yoghurt dessert tastes great served cold with fresh berries or rhubarb compote. It is a similar to pannacotta, with the fresh flavour of yoghurt. You can chill this in individual moulds or dessert glasses for a pretty presentation.

    2 people made this

    Serves: 4 

    • 125ml cream
    • 2 egg yolks
    • 150g sugar
    • 1 sachet gelatine, such as Supercook
    • 450g natural yoghurt
    • juice of 1 lemon

    Prep:15min  ›  Extra time:4hr chilling  ›  Ready in:4hr15min 

    1. Whip cream until stiff and refrigerate.
    2. Stir egg yolks with sugar until fluffy in a double boiler. Soak gelatine in a bit of water; once dissolved, add to the egg yolks and sugar. Stir until it dissolves completely. Let cool slightly, then mix with the yoghurt.
    3. Fold in whipping cream and pour into a glass bowl. Refrigerate until it is fully set.

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