Summer-light yogurt cream

Ingredients for 6 servings:

• 500 ml Cremefine (vanilla), semi-skimmed
• 1 packet of vanilla sugar
• 2 tbsp sugar, alternatively sweetener
• 250 g natural yogurt (0.1%)
• 6 sheets of gelatin
• 500 g fruit or berries of your choice
• 1 shot of Grand Marnier or Amaretto or rum

Instructions

Working time approx. 25 minutes; Rest time approx. 4 hours; Total time approx. 4 hours 25 minutes

with fruit of your choice

Soak the gelatin in cold water. Heat the Rama Cremefine together with the sugar and simmer gently for a good 10 minutes, then let it cool slightly. Squeeze out the gelatin and dissolve it in the warm cream, stirring well. Add the yogurt a tablespoon at a time, stirring constantly. Pour the mixture into cold-rinsed bowls and leave to set in the refrigerator for at least 4 hours (preferably overnight). Rinse the fruit or berries. Set some aside for later decoration. Purée the rest with the dash of alcohol (and a little more sugar if necessary). If using berries, strain them through a sieve. Briefly dip the bowls in hot water, carefully cut the rim, and gently tip the contents onto a plate. Decorate with fruit purée and fruit as desired and serve.