Herb cream cheese cake

Ingredients for 1 servings:

• 90 g crispbread, e.g. rye crispbread
• 75 g butter, melted
• 4 sheets of gelatin
• 2 handfuls of herbs *
• 300 g yogurt, whole milk yogurt
• 200 g cream cheese, e.g. cream or double cream
• 1 dashes lemon juice
• n. B. Salt
• e.g. pepper, other spices **
• n. B. herbs (leaves) and edible flowers

Instructions

Working time approx. 50 minutes; Rest time approx. 4 hours; Total time approx. 4 hours 50 minutes

no baking – but needs to be prepared

First, soak the gelatin in a little cold water for about 5-7 minutes. Then, while still dripping wet, dissolve the gelatin in a saucepan over very low heat while stirring (do not boil!) and pour it into a bowl. First, stir in only about 2 tablespoons of yogurt, then add the remaining yogurt and the cream cheese to the gelatin, stir until smooth, and chill. Meanwhile, wash and dry the herbs. Chop the “bulk herbs” like chives, ground elder, parsley, garlic chives, spring onions, or similar coarsely, and chop the “spicy herbs” like mint, lemon balm, tarragon, or similar finely so that the small amount is evenly distributed throughout the cream and doesn’t overpower later. Then add the herbs to the cream, season to taste, as the gelatin will absorb some of the flavor, and chill again. Finely crumble the crispbread, mix with melted butter, and press it into a small springform pan (18-20 cm in diameter) to form the base. Spread the cream on the base and refrigerate for at least 3-4 hours (7-8 hours is better). Then decorate the cake as desired. This cake can be served with a colorful and crisp salad for a different kind of dinner—or (in smaller pieces) as an appetizer, snack, or something else. * For example, I use 1 handful of ground elder/flat-leaf parsley, 1 bunch each of chives and garlic chives, and 1 sprig each of lemon balm and curly mint. However, you can also use other herbs according to your personal taste, such as spring onions, dill, or other herbs—as well as tarragon, ground ivy, or whatever you like and have available. If you like and have them, you can also fold some colorful flowers (petals) into the cream. ** I sometimes like to flavor the cream with a little savory, some cumin, a few chili flakes, a little licorice or something like that.