Yoghurt Blancmanges with Strawberry Sauce


4hr 45m
Preparation/cooking time: ca. 15m + Refrigerate: ca. 270m

Servings
For 4 people


Nutritional Information

Contains 144 Kcal


Ingredients

  • 0.5 organic lemon, use grated zest only
  • 3 tbsp. water, boiling
  • 1 tsp. sugar
  • 1 fresh egg whites
  • 360 g plain yoghurt
  • 1 tbsp. icing sugar
  • 3 leaves gelatine, immersed for approx. 5 mins in cold water, drained
  • g strawberries, to decorate
  • 1 tbsp. lemon juice

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Instructions

  • Stir together the yoghurt, icing sugar and lemon zest. Dissolve the gelatine in hot water, mix with 3 tbsp of the mixture, immediately stir into the remaining mixture, chill for approx. 30 mins. until the mixture starts to firm around the edge, stir until smooth. Beat the egg white with the sugar until stiff, carefully fold into the mixture and spoon into the prepared moulds. Cover and leave to set in the fridge for approx. 4 hours. Briefly dip the moulds in hot water and turn out onto plates.
  • To make the sauce, puree the strawberries with the icing sugar and lemon juice, pour over the puddings, decorate with strawberries.

Products used in this recipe

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.


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