Giant Yogurt

Ingredients for 1 servings:

• 10 sheets of gelatin
• 250 g strawberries
• 500 g yogurt (cream yogurt)
• 3 tbsp lemon juice
• 60 g sugar
• 250 g whipped cream
• 1 packet of vanilla sugar
• 150 g chocolate coating (whole milk)
• 150 g chocolate coating (semi-sweet)
• 40 g rice crispies
• Lemon balm for decoration if desired
• Water, cold, for soaking

Instructions

Working time approx. 1 hour 15 minutes; Rest time approx. 4 hours; Total time approx. 5 hours 15 minutes

Soak the gelatin in plenty of cold water. Wash the strawberries, setting aside some for decoration, and hull and dice the rest. Mix the yogurt with the lemon juice and sugar until smooth. Squeeze out the gelatin well, dissolve over low heat, and stir in 2-3 tablespoons of the yogurt cream. Stir the gelatin mixture into the remaining cream. Chill for about 20 minutes. Whip the cream until stiff peaks form, gradually adding the vanilla sugar. Fold the cream and strawberries into the cream. Rinse a venison loin dish (1 liter capacity; 30 cm long) with cold water and line with plastic wrap. Spread the yogurt cream evenly in the water and chill for about 1 hour. Roughly chop 75 g each of milk chocolate and semi-sweet chocolate and melt together in a hot water bath. Fold in the rice crispies. Spread the mixture evenly over the yogurt cream and chill for about 1 hour. Roughly chop 75g of chocolate coating and melt it in a hot water bath. Turn the venison saddle out onto a wire rack and cover with chocolate coating. Draw wavy lines through it with a knife. Chill for about 1 hour. Decorate with the remaining strawberries. Notes and tips: This “cake” can be prepared a day in advance; however, the decoration should be added shortly before serving, and the chocolate coating should have dried a little before making the wavy lines with the knife. I also extended the resting times by about 1 hour each, just to be on the safe side. Instead of the 10 gelatin leaves, I used three sachets of Dr. Oetker Gelatine Fix; I could have even used a fourth. In this case, the Gelatine Fix is ​​simply stirred into the yogurt cream (stirring longer to be sure everything dissolves well). I wasn’t sure what rice crispies were. I ended up using Kellogg’s Cornflakes (Chocolate Crispies). It worked great. However, I’ll use a bit more chocolate coating and a bit more rice crispies next time. If the chocolate coating has dried, you should score the portions with a knife to make it easier to cut the chocolate later. I missed this, and so the chocolate kept breaking while cutting, and the pieces didn’t look as nice. But it’s super delicious and nice and light.