🍽️ Fruity Yogurt Cream

Name: Fruity Yogurt Cream
Total time: 30 min
Yield: 4 servings
Ingredients: 300 g yogurt; 1 packet vanilla sugar; 80 g liquid, light honey; 2 tsp grated lemon zest; 2 tsp agar-agar; 2 egg yolks; 200 g whipping cream; oil (for the mold); 2 lemons (juice); 2 bananas; 5 tbsp honey; 400 g raspberries; lemon balm leaf

583 kcal · 30 min · 4 servings

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Ingredients

300 g yogurt
1 packet vanilla sugar
80 g liquid, light honey
2 tsp grated lemon zest
2 tsp agar-agar
2 egg yolks
200 g whipping cream
oil (for the mold)
2 lemons (juice)
2 bananas
5 tbsp honey
400 g raspberries
lemon balm leaf

Instructions

1. Mix the yogurt with vanilla sugar, honey, and lemon zest until creamy.
2. Stir the agar-agar (a plant-based gelling agent) into the yogurt mixture.
3. Let the mixture stand for about 15 minutes to allow the agar-agar to swell.
4. Heat the cream in a pot and bring it to a boil.
5. Let the cream simmer gently for 2 to 3 minutes.
6. Remove the pot from the heat and let the cream cool down.
7. As soon as the cream starts to set at the edges, gently fold in the egg yolks.
8. Whip the cream until stiff.
9. Fold the whipped cream into the yogurt mixture.
10. Line four small molds with aluminum foil.
11. Lightly grease the foil.
12. Fill the cream into the prepared molds.
13. Place the molds in the freezer compartment for about 4 hours.
14. Peel the bananas and cut them into pieces.
15. Puree the banana pieces with lemon juice and honey until smooth.
16. Mix the banana puree with the raspberries.
17. Carefully unmold the frozen cream.
18. Slowly peel the aluminum foil off the cream.
19. Let the cream thaw in the refrigerator for 30 minutes.
20. Serve the cream with the raspberry-banana mixture.
21. Garnish the dish with fresh lemon balm leaves.

Nutrition per serving

kcal: 583
Protein: 10 g · Fett/Fat: 33 g · Carbs: 58 g