John Myers
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Cream Yoghurt Culture and Berry Picking
The perfect cream yoghurt culture and berry picking recipe with a picture and simple step-by-step instructions.
Cream yogurt culture
- 500 g Greek yogurt 10% fat
- 100 g Sugar
- 1 packet Vanilla sugar
- 2 a cup Whipped cream
- 1 Pc. Orange untreated
Berry harvest
- 500 g Strawberries
- 200 g Rhubarb
- 175 g Preserving sugar
Serving
- 250 g Wild berries
- 5 Pc. Oat cockies
- 5 Pc. Mint leaves
Cream yogurt culture
- Prepare the cream yoghurt culture one day before serving! To do this, whip the cream until stiff, fold in the yogurt and sugar. Then, depending on your mood, slice off a little orange peel and then squeeze out the orange in your hand and also add the fresh juice according to the desired taste intensity. Now place a clean kitchen towel in a colander. Then pour in the entire mass; Put in the fridge overnight.
Berry harvest
- Chop the strawberries into small pieces (sixths), peel and chop the rhubarb. Put everything in a saucepan and add the sugar. Now bring to the boil carefully – simmer for about 3 minutes. Take the boiled fruit harvest off the stove and puree it or not, if necessary. Let cool down!
Serving
- Take the cream yoghurt culture prepared the day before from the refrigerator and portion it, distribute the freshly cooked jam-like harvest over the mixture. Garnish with crumbled oat cookies. Spread fresh berries around and a fresh mint leaf on top. Finished!
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