Preparation

1

Step 1

Soak the gelatin in cold water. Mix the yogurt with the lime juice and elderflower syrup until smooth. Melt the gelatine until dripping wet in a small saucepan over low heat, mix with 1-2 tablespoons of yoghurt cream, then quickly stir into the remaining yoghurt. Beat the cream until stiff. As soon as the yogurt cream begins to gel, fold in the cream. Pour into the prepared portion glasses, e.g. fill WECK 200 ml tapered jars.

2

Step 2

To make the mirror, soak the two gelatine sheets in cold water. Heat the syrup in a small pot and remove the pot from the heat. Squeeze out the gelatine leaves well and dissolve them in the hot syrup. Allow to cool slightly, then spread over the cream. Seal with a glass lid, chill overnight and let it solidify.

For the recipe, you'll need:

Ingredients

Portions

6

Food

  • 4.0 sheets White gelatine
  • 250.0 g Natural yoghurt
  • Juice of half a lime
  • 100.0 ml Elderflower syrup
  • 150.0 g Cream
  • 2.0 sheets Gelatine
  • 200.0 ml Elderflower syrup