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The sweet ground ivy

updated

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Ingredients for 1 servings:

  • 200 g biscuits (shortcrust biscuits)
  • 100 g butter
  • 200 g yogurt, vanilla flavor
  • 200 g cream cheese
  • 6 tbsp lemon juice
  • 125 g sugar
  • 50 g ground ivy, leaves and flowers
  • 200 g sweet cream
  • 100 ml milk
  • 6 sheets of gelatin

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

a quick cake with spring herbs

Crumble the biscuits and mix with the butter to form the base of a round springform pan. Whip the cream to stiff peaks. Dissolve the soaked and squeezed gelatin in the warmed milk. Finely chop the ground ivy leaves, leaving the flowers alone if possible. Mix the ground ivy with the yogurt, cream cheese, lemon juice, sugar, and milk with the gelatin. Fold in the cream and spread everything over the biscuit base. Then refrigerate the cake until firm enough to slice.

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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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