in Dessert Recipes

Lemon yogurt cream

updated

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Ingredients for 10 servings:

  • 625 g natural yogurt
  • 325 ml milk
  • 150 g sugar
  • 2 packets of vanilla sugar
  • 60 ml lemon juice
  • 7 sheets of gelatin
  • 325 g whipped cream

Instructions

Working time approx. 15 minutes; Rest time approx. 2 hours; Total time approx. 2 hours 15 minutes

also works with orange juice

Soak the gelatin in a little water. Mix the yogurt with the milk, sugar, vanilla sugar, and lemon juice. Whip the cream until stiff. Dissolve the gelatin in a little water (it needs to be completely liquid, otherwise you’ll end up with “gummy bears,” but don’t let it boil, or it won’t thicken). Stir the gelatin into the yogurt mixture and then fold in the cream. Ladle into serving bowls and refrigerate. You can garnish the dessert later with a dollop of cream and lemon segments.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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